I’ll never forget the very first time I heard about Thai food. My mother and aunt were talking about a Thai restaurant they had gone to and my aunt said she doesn’t understand how they put peanut butter into their curries. The thought completely appalled me and I vowed to never eat Thai food in my life. Keep in mind, I was only about 12.
Fast forward a few years, and I’m addicted. Everything about Thai food works for me. When I first ate Thai food the flavours of fish sauce, soy sauce, ginger and garlic were all a bit overwhelming but my palate soon adjusted and it is now one of my favourite cuisines. Of course, when I cook it, it is not authentic and I’ve never been to Thailand to confirm this, but I think my Thai recipes are pretty good. Especially when I compare them to other Thai recipes.
As usual, I added chillies to my recipe because a curry isn’t a curry when it doesn’t leave your mouth tingling just slightly (in my opinion), but omitting them won’t do anything to the end result. I do suggest however that you use a good quality red curry paste and silky smooth peanut butter. If you would like some texture in your curry, of course you can use chunky peanut butter and if that’s all you have in the house, then please do, I just prefer a smoother curry (even though I like adding some chopped peanuts over the top of the curry).
If you’d like to bulk up this curry, feel free to do so with green vegetables or baby corn. I served this with steamed sugar snap peas on the side but they could easily be added to the sauce as well. And I would suggest you serve this curry with steamed Jasmine Rice which compliments the flavours of the curry so well (and Jasmine Rice is cheaper than Basmati Rice).
800g (28.22 ounces) skinless chicken breasts, de-boned
3 garlic cloves, thinly sliced
1.5 tsp crushed ginger
2 heaped tbsp smooth peanut butter
2.5 tbsp soy sauce
1.5 tbsp fish sauce
1 tsp brown sugar
1 tbsp Thai red curry paste
1 tin coconut milk
1 tin chicken stock/water (using the same tin as the coconut milk)
Jasmine Rice, to serve
steamed sugar snap peas, to serve
- Cut the chicken into chunks and fry in a large, hot wok until browned. Remove from the wok and set aside.
- Briefly fry the garlic and ginger before adding back the chicken. Stir fry for a minute before adding the peanut butter, soy sauce, fish sauce,brown sugar and curry paste.
- Stir fry and allow the peanut butter to melt.
- Add the coconut milk and chicken stock /water and stir carefully to combine all the ingredients.
- Lower the heat and allow to simmer for 10-15 minutes until the sauce has thickened slightly.
- If the sauce needs salt/sugar, add more brown sugar or soy sauce.
- Serve with jasmine rice and sugar snap peas.
The winner of the Zhoosh! Signed copy is CAREY! Congratulations! The book is on the way!Alida Ryder