Peanutbutter Chicken Curry

chef
chef tom voigt
chef tom voigt

Preparation:

 

Marinate the chicken stripes in some soy sauce, salt and sugar for about 6 hours.

 

During this time your can prepare the butternut: Peel and cut the flesh in chuncks.

Put the butternut dices on a baking tray with baking paper drizzle with some olive oil and bake 20 min. on 180 C.

 

Heat up the oil in a wok and fry the chicken on very high heat. Put it aside.

Heat up the remaining oil in the wok, sauté onions. Pour in the coconut milk, the curry paste, the peanut butter mix, the sugar, the lime zest and the fish sauce. Add peppers and cook another 3 minutes. Finally, give the meat back into the wok and simmer everything again for another 3 minutes. Season to taste again with lime juice.

 

Garnish with fresh cilantro and chopped peanuts.

Serve with jazmin rice.

 

Thai Cuisine

 

 

Ingredients: 4 Persons

 

400 g chicken breast cut in stripes

200g diced butternut

1 onion finely chopped

1 green pepper cut into cubes

2 tablespoons canola oil

2 tablespoons yellow curry paste

2 tablespoons peanut butter mixed well with

300 ml warm pine apple juice

400 ml coconut milk

3 tbsp fish sauce

2 tbsp brown sugar

1 teaspoon lime zest, grated

½ lime juice

50 g roasted peanuts

Cilantro leaves for garnishing