Thai Creamy Peanut Chicken
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INGREDIENTS
| 500 |
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g chicken fillets, cut into small cubes
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| 1 |
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cup coconut milk (250ml)
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| 1 |
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tablespoon oil
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| 1 |
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tablespoon red curry paste
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| 1 |
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tablespoon fish sauce
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| 1 |
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tablespoon brown sugar
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| 1/4 |
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cup crunchy peanut butter
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lemon wedges, to serve |
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INSTRUCTIONS
| 1. |
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Heat oil in frying pan, add curry paste and fry for 1 minute. Stir in chicken and fry for 4 to 5 minutes or until golden brown.
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| 2. |
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Add all remaining ingredients except lemon wedges and bring to the boil. Lower heat and simmer uncovered for 10 to 12 minutes or until sauce thickens.
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| 3. |
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Serve with steamed long grain rice and lemon wedges. |
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