Description
When Big John and I lived in New Jersey, good Thai food was easy to find. We used to go out to dinner at Origins in Somerville, NJ at least 2 or 3 times per month. When they opened for lunch, I used to sneak down there. I loved their Thai Peanut Curry, and when I saw this recipe, it took me back. If you have been reading my blog, you all know that I miss the food in NJ and NY. I miss the diversity in cooking and I miss pizza and sandwiches too, but that is for another post!
Scale
Ingredients
- 2 tablespoons coconut oil
- 2 pounds sliced raw chicken
- 4 tablespoons Thai green curry paste
- 1–13.5 ounce can coconut milk
- 6 tablespoons creamy peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2–4 tablespoons red chile paste (depending on heat preference)
- 1/2 cup water
- 1 teaspoon salt
- 5 green onion, chopped
- 1/4 cup fresh cilantro leaves
- Steamed jasmine rice for serving
Instructions
- In a wok or large saute pan, heat the oil over medium high heat. Once hot, add the chicken, Cook, stirring frequently, until seared on all sides.
- Add in the green curry paste and continue to cook for 5 minutes.
- Stir in the coconut milk, peanut butter, fish sauce, brown sugar, red chili paste, and the water. Simmer for 10 minutes.
- Season with salt, using less if desired. When time to serve, sprinkle with green onions and cilantro leaves on top of the curry. Serve over rice.
