Peanut Curry Chicken with Green Beans
Peanut Curry Chicken with Green Beans is an aromatic dish that combines the richness of peanut butter with the flavors of curry. Tender chicken pieces are cooked to perfection in a velvety sauce infused with a medley of spices. The addition of crunchy green beans adds a refreshing and nutritious element to the dish. The creamy peanut butter lends a subtle sweetness and nutty undertone, complementing the spiciness of the curry. Each bite is a delightful blend of textures and flavors. Making this recipe a satisfying and memorable culinary experience. Serve over steamed rice, pasta or with warm naan bread. This dish is sure to tantalize your taste buds and leave you craving for more.
Peanut Curry Chicken with Green Beans
Ingredients
- 1/2 c. canned coconut milk
- 1/2 c. creamy peanut butter
- 1/4 c. soy sauce
- 2 tbsp. light brown sugar
- 1/2 tsp. hot chili oil
- Juice of 1 lime
- 1/4 c. vegetable oil
- 12 oz. green beans trimmed
- 6 skinless boneless chicken thighs, cut into small pieces
- 1 tsp. kosher salt
- Black pepper to taste
- 2 garlic cloves minced
- 2 tbsp. chopped peeled fresh ginger
- 1 tbsp. curry powder
- Cooked spaghetti for serving
- 1 c. salted roasted peanuts roughly chopped
- 1/2 c. chopped fresh cilantro
Instructions
- Combine the coconut milk, peanut butter, soy sauce, brown sugar, chili oil, lime juice and 1 cup water in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the green beans and cook, tossing, until slightly browned, about 5 minutes. Transfer to a large bowl.
- Season the chicken with the salt and a few grinds of pepper. Add 1 tablespoon vegetable oil to the skillet, then add half of the chicken and cook, stirring occasionally, until browned and mostly cooked through, about 10 minutes. Add to the bowl of beans. Repeat with the second batch of chicken.
- Add the remaining tablespoon vegetable oil to the skillet. Stir in the garlic and ginger and cook over medium heat until fragrant and starting to brown, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
- Pour the coconut milk mixture into the skillet and scrape up any browned bits. Add the chicken and green beans and cook until the mixture boils and thickens slightly, about 4 minutes. Stir in ¼ cup water to thin the sauce if necessary; cook for another minute. Serve over spaghetti and top with the peanuts and cilantro.
Video
Notes
For more Peanut Curry Chicken Ideas I found some links here on Pinterest.
For more of my Entree recipes follow this link: https://darlenestable.com/category/entree/
