Red Peanut Chicken Curry

Baby corn.

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.

10 thoughts on “Red Peanut Chicken Curry”

  • Ooh, I’m definitely in the hate baby corn camp! But this sounds like it would still be delicious with some other veg subbed in. No problem!

      • I think they’re tasteless, mostly. The texture is not that appealing either, considering they’re usually canned. I mean, I’ll eat them, but I’m not excited about it. I think I may also have residual bad Chinese takeout associations. (Is this the right time & place to mention I don’t like water chestnuts either?)

        • They are totally (mostly) tasteless. I agree. I guess it’s just their lack of abundance in the world that just leaves me intrigued. I mean, it’s BABY CORN! Cute little corn! I liked it back in my “I don’t like corn on the cob” phase that lasted 10+ years.

          Totally the right time and place for water chestnuts. If we’re ever eating Chinese take out together, you can give them (and the baby corn!) to me. I’ll take care of them for you. That’s the kind of friend I am.

  • I haven’t had baby corn in years! I almost always forget about it…until I’m eating at my favorite Asian restaurant. I’m definitely in the love camp (but I’m just not the most faithful!) Thank you for sharing. This looks too good!

  • Confession: I don’t like baby corn. But I also don’t like adult corn. I blame growing up with gardens and SO MUCH CORN every summer. Corn for lunch, dinner, sometimes breakfast. Every. Day. And never in a fun peanutty curry, oh no. Just plain. Plain corn. All the time.

    Excuse me, I apparently still have some corn-related issues to work out.

    I almost bought that spicy PB, but then I pulled a similar-to-coffee I-need-PB-NOW grocery trip, and just bought some boring ol’ store brand. To which I cooooould add some chili & cayenne. Now that might be a cooking experiment worth trying.

    • I’m with you. I loathed corn growing up. Then I got braces, and I had an excuse to never eat it again! If I’m honest, I definitely don’t go out of my way for it now (except baby corn!). I’ll eat it though, if it’s already there in a dish. But if it’s a potluck and there’s a stack of grilled corn cobs? PASS.

      Don’t buy the spicy peanut butter. It’s not really worth it. I liked it as a thing to dip celery in, but that was about it.I would definitely add your own spices to normal peanut butter. It’s way more versatile.

      (If you’re going to buy anything from that brand, get the dark chocolate)

      • I was as happy as a duck in water when I finally “allowed” to at least cut my corn off the cob due to braces…Yeah, that was one exciting shake up.

        Okay, good to know, especially since they charge twice as much just to throw the few spices in. Mmm, bought some chocolate almond butter earlier today. Something about chocolate and nuts. It’s just meant to be.

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