Red Peanut Chicken Curry
You either love it or hate it. I’ve always been apart of the love camp, but you just don’t see it much. Is it the stark contrast of feelings toward the immature corn cob that you really only see it in a stir fry or in a salad bar? Or is it because that’s all it is really good for? Inquiring minds want to know.
The call of the corn came when I was looking up new curry recipes. One can never have enough curry recipes. I’m down to one tub of curry paste! I must make a trip out to Fubonn stat. This recipe comes from the BBC, and considering I had one of the best curries of my life in the UK, I
assumed knew it had to be legit. I tried it with chicken and with pork, and I definitely prefer the chicken. It’s impossible for me to not dry out the pork. It’s like grilled pork chops or shredded pork butt in the crockpot for me, otherwise it’s just not that desirable.
I always use full fat coconut milk. You knew that, right? The baby corn loves it. I promise. The star of this show is definitely the curry. It’s thick and peanut-y with a healthy level of spice. If you like spice, and you happen to have this peanut butter, use it. It’s over the top. I restrained from loading it up with a ton of vegetables [that’s my MO], just a whole can of baby corn. It really seems to make for a better curry consistency when I don’t overdo it. Less water.
So yeah, delicious. Definitely going into the rotation. Viva la baby corn!
Inspiration: BBC Good Food
- 1 tablespoon canola or coconut oil
- 4-5 green onions, sliced
- 1/2 of a bunch of cilantro, roughly chopped
- 1lb chicken breast, sliced
- 4 tablespoons red curry paste
- 4 tablespoons peanut butter [chunky!]
- 1 tablespoon brown sugar
- 1 tablespoon tamari or soy sauce
- 14oz can full-fat coconut milk
- 15oz can of baby corn, drained and chopped in half
- 2 tablespoons lime juice [or one lime]
- rice or noodles, for serving
In a large saute pan, heat the oil on medium heat. Add the green onions and cilantro. Stir to coat in the olive oil, cooking for a minute. Add the chicken, spreading in an even layer in the pan. Cook for five minutes, stirring occasionally, until brown.
Add the curry paste and peanut butter. Stir to break it down to a more pliable paste. Add the sugar, tamari, and coconut milk. Stir everything together, bringing it to a simmer before putting on the lid. Stir occasionally for 10-15 minutes so the chicken doesn’t stick.
Remove the lid, adding the baby corn. Cook for another couple minutes while the sauce thickens and the corn cooks through. Season with lime juice before serving. Serve on top of rice or noodles.