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| THE LIGHTHOUSE |
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you are here: Recipes | Thai red peanut curry recipe |
Thai red peanut curry recipe
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Thai red peanut curry
Recipes and styling Katelyn Williams Photos Angie Lázaro Food Assistant Simon Orviss
Peanut butter’s deliciously creamy texture and nutty flavour is far more versatile than lunchbox sandwiches. We lift the lid on this cupboard essential and create quite a spread!
Nigella adds it to hummus. Angelina craved it while pregnant. Florence Fabricant described it as the 'pâté of childhood'. And I need only to catch a whiff of it to evoke a nostalgic memory of my mother rubbing peanut butter into a bubblegum wad knotted into my hair by a boy sitting behind me in maths class. Whether you're a purist and opt for the smooth, velvety type or show more of your wild side by dabbling in the decadent crunchy kind, peanut butter is best enjoyed with reckless, childish abandon – and only a spoon, of course!
Ingredients:
(serves 4-6)
¼ cup peanut oil
500g chicken breasts, chopped
2T Thai red curry paste
1 x 400ml can coconut milk
4 dried kaffir lime leaves, crumbled (optional)
1 red pepper, sliced
200g vegetables, sliced (mange tout, baby corn, green beans)
1T brown sugar
2T fish sauce
2T smooth peanut butter
salt and freshly ground black pepper
½ cup roasted peanuts, coarsely chopped
½ cup fresh coriander leaves
Method:
Heat 2T oil and stir-fry the chicken in batches until browned. Set aside. Heat the remaining oil and add the curry paste. Cook for 1-2 minutes until aromatic before stirring in the coconut milk, lime leaves and chicken. Reduce heat, cover and simmer for 1 hour or until tender. Stir in the pepper and vegetables. Cook until tender. Add sugar, fish sauce and peanut butter. Season with salt and pepper. Sprinkle with peanuts and coriander and serve with steamed jasmine rice or noodles.
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