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Thai Curry with Chicken and Peanuts

Thai Curry with Chicken and Peanuts | Recipe

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Thai Curry with Chicken and Peanuts | Recipe

Name: Thai Curry with Chicken and Peanuts
Cook time: 45 min
Yield: 8 Personen
Ingredients: 800 g chicken breast; 200 g bean sprouts; salt; 120 g roasted peanuts; 4 tbsp soy sauce; 4× 400 ml tins coconut milk; 2 tbsp red curry paste; 2 tbsp cornflour; 250 g sugar snap peas; 2 limes; 2 red chillies; 8 tbsp rapeseed oil; 6 spring onions; 250 g mushrooms; 1 bunch coriander; 1 broccoli; 4 red peppers; 4 carrots; 1 piece ginger (approx. 4 cm); 2 shallots; 8 pinches JS Thai Allrounder

Nils – Head Chef

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Cooking Time:

45 min

Difficulty:

Easy

Servings

Ingredients

8 pinches

JS Thai Allrounder
800 g

chicken breast
200 g

bean sprouts
salt
120 g

roasted peanuts
4 tbsp

soy sauce
4× 400 ml tins

coconut milk
2 tbsp

red curry paste
2 tbsp

cornflour
250 g

sugar snap peas
2

limes
2

red chillies
8 tbsp

rapeseed oil
6

spring onions
250 g

mushrooms
1 bunch

coriander
1

broccoli
4

red peppers
4

carrots
1

piece ginger (approx. 4 cm)
2

shallots

Method

Wash the chicken breasts, pat dry and cut into 2 cm cubes. Marinate in 2 tbsp of rapeseed oil and 4 pinches of Thai Allrounder for 15 minutes.

Peel the shallots, ginger and carrots. Finely slice the shallots, finely chop the ginger, cut the carrots lengthways and slice into thin strips.

Wash and halve the red peppers, removing the seeds and white membranes with a knife. Then slice into thin strips. Wash the broccoli and cut into florets. Wash and pat dry the coriander, removing the stalks. Clean the mushrooms, remove the stalks and cut in half.

Wash and clean the spring onion, and slice into thin rings with the chillies. Wash the bean sprouts in a colander. Juice the limes and set the juice to one side. Wash the sugar snap peas in a colander under running water.

Dust the marinated chicken with cornflour. Heat 2 tbsp of oil in a wok over a high heat and cook the chicken breasts through for 5 minutes while stirring. Remove from the wok and set aside. Heat another 2 tbsp of oil and fry the broccoli, mushrooms and sugar snap peas separately for 4 minutes each, then remove from the wok.

Heat another 2 tbsp of oil and sauté the shallots for 2 minutes over a medium heat. Add the ginger, carrots, chilli and red peppers and cook for 3 minutes. Add the curry paste and cook briefly before adding the coconut milk. Then add the soy sauce and allow to simmer for around 5 minutes.

Finally, return the chicken breast and vegetables to the wok and season with 4 pinches of Thai Allrounder, the lime juice and 6 pinches of salt. Garnish with the bean sprouts, spring onions, coriander and peanuts.

Nutritional information: (Per serving)

Calories
503 kcal

Carbohydrates
21 g

Protein
37 g

Fat
30 g

Method

Wash the chicken breasts, pat dry and cut into 2 cm cubes. Marinate in 2 tbsp of rapeseed oil and 4 pinches of Thai Allrounder for 15 minutes.

Peel the shallots, ginger and carrots. Finely slice the shallots, finely chop the ginger, cut the carrots lengthways and slice into thin strips.

Nutritional information: (Per serving)

Calories
503 kcal

Carbohydrates
21 g

Protein
37 g

Fat
30 g

Thai chicken curry with peanuts

Curries are some of our favourite dishes from the Indian and Thai cuisines. Packed with fresh ingredients and exotic aromas, this Thai chicken curry will be a hit with the whole family. Don’t be put off by the long list of ingredients. Although there is a bit of chopping and prep necessary, the flavours are sublime – and the leftovers keep well in the fridge. Cook once, eat twice – the motto of meal prep.

More curry recipes

Whether it’s Indian or Thai curry, vegetable, tofu, meat or fish, it’s always a good time for curry! You can find more curry recipes in our world of recipes. Have you tried our Chicken Curry Seasoning spice mix yet?

Ingredients

Servings