Name: Fragrant Peanut Chicken Curry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 1 tbsp neutral oil; 1 piece onion; 2 clove garlic cloves; 2 tsp ginger; 2 tbsp mild or medium curry powder; 2 tsp ground turmeric; 500 g skinless, boneless chicken thighs; 400 ml coconut milk; 8 tbsp unsweetened peanut butter; 2 tbsp sriracha; 2 tsp fish sauce; 1 tbsp caster sugar; 1 piece lemongrass stalk; 150 g green beans; 1 piece red pepper; 50 g salted or roasted peanuts; fresh coriander leaves; lime wedges

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This fragrant peanut chicken curry is a delightful and easy-to-make dish, perfect for a weeknight dinner. I've been making this recipe for my family for years, and it's always a hit! The combination of creamy coconut milk, savory peanut butter, and a hint of spice from the sriracha creates a truly irresistible flavor. The chicken thighs stay incredibly tender, and the addition of green beans and red pepper adds a lovely freshness. Serve it with rice and a squeeze of lime for a complete and satisfying meal. It's also great for meal prepping!

Ingredients (18 ingredients)

1 tbsp neutral oil
1 piece onion
2 clove garlic cloves
2 tsp ginger
2 tbsp mild or medium curry powder
2 tsp ground turmeric
500 g skinless, boneless chicken thighs
400 ml coconut milk
8 tbsp unsweetened peanut butter
2 tbsp sriracha
2 tsp fish sauce
1 tbsp caster sugar
1 piece lemongrass stalk
150 g green beans
1 piece red pepper
50 g salted or roasted peanuts
fresh coriander leaves
lime wedges

Preparation (7 steps)

Prepare onion, garlic and ginger

Thermomix® Setting

3 sec/Speed 5

Peel and halve the onion. Add it to the mixing bowl and chop for 3 sec/speed 5. Add the garlic cloves and ginger to the mixing bowl and chop for 3 sec/speed 7.

Sauté the aromatics

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the neutral oil, curry powder, and ground turmeric to the mixing bowl. Sauté for 3 min/120°C/speed 1.

180

Sear the chicken

Heat the oil in a large frying pan over a medium heat. Tip the chicken into the pan, coating in the spicy onion mixture and cook for 3-4 mins until sealed. Remove from the pan and set aside.

Combine the sauce ingredients

Pour the coconut milk and 200ml water into the mixing bowl along with the peanut butter, sriracha, fish sauce and sugar. Stir to combine.

Add lemongrass and simmer

Thermomix® Setting

10 min/212°F/Speed 1 100

Remove any woody outer leaves of the lemongrass and bash with the end of a rolling pin. Cut in half and place in the mixing bowl. Add the chicken. Bring to a simmer and cook for 10 mins/100°C/speed 1 until the sauce has thickened and the chicken is cooked.

600

Add vegetables and finish

Thermomix® Setting

4 min/212°F/Speed 1 100

Add the green beans and red pepper to the mixing bowl and simmer for another 4 mins/100°C/speed 1 until just cooked. Taste and add any extra sugar, fish sauce or salt as necessary.

240

Serve

Remove the lemongrass before serving. Stir through most of the peanuts, then top with coriander and the remaining peanuts. Serve with rice and lime wedges on the side for squeezing over.

Finished cooking? Great! 🎉

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Fragrant Peanut Chicken Curry

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Description

Ingredients (18 ingredients)

Preparation (7 steps)

Prepare onion, garlic and ginger

Sauté the aromatics

Sear the chicken

Combine the sauce ingredients

Add lemongrass and simmer

Add vegetables and finish

Serve

Finished cooking? Great! 🎉

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