How to make THAI RED CHICKEN CURRY - with Peanut Butter

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier with fresh ingredients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more affordable.

Cut zucchini, paprika, and spring onions into equal-sized pieces.

Prep the aromatics by mincing ginger and chopping garlic.

Cut chicken breast into equal-sized pieces.

Preheat a wok until hot, then add canola, sunflower, or peanut oil until smoking.

Add aromatics (ginger and garlic) to the hot oil for 5-10 seconds.

Add chicken to the wok and let it sit to develop char marks without moving it.

Stir the chicken after char marks form, then season with salt, pepper, and cumin powder.

Once chicken is nearly cooked, transfer it to a bowl and add more oil to the wok.

Add veggies to the wok, season with salt and pepper, and fry until charred.

Make space in the wok for curry paste, add more oil, and fry the curry paste for 20-30 seconds.

Add a splash of coconut milk to the curry paste and fry for another minute until bubbling.

Mix everything together, add chicken back to the wok, and stir in peanut butter until dissolved.

Add the rest of the coconut milk and clean the can with water to avoid waste.

Add fish sauce to enhance umami flavor and adjust seasoning to taste.

Plate the curry and serve next to white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens