How to Make Homemade Thai Peanut Curry: Thai Curry Recipe

• 1 tablespoon peanut oil or olive oil
• 2 boneless skinless chicken breasts, diced (substitute 2 blocks firm tofu or 2 large sweet potatoes for a vegetarian preparation)
• 1 bunch green beans, cut into bite-size pieces
• 1 red bell pepper, diced
• 1 4-ounce can Thai red curry paste
• ½ cup roasted unsalted peanuts, plus more for garnish
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 1 5.5-ounce can coconut milk
• 1 cup low-sodium chicken broth (substitute water if vegetarian)
• 1 tablespoon fish sauce (or substitute soy sauce if vegan version; tamari if gluten-free)
• 1 tablespoon brown sugar
• 1 tablespoon freshly squeezed lime juice
• Chopped Thai basil, cilantro, and/or thinly sliced green onions, for garnish
• White or brown rice or cauliflower rice, to serve

1. 1

   In a large wok or Dutch oven over medium-high heat, sauté chicken until just cooked, about 5 minutes. Remove chicken and set aside.

2. 2

   Add green beans and bell pepper and sauté until lightly browned in some places, about 4 minutes. Remove veggies and set aside.

3. 3

   Make the curry paste. In the bowl of a food processor, combine curry paste with peanuts, cumin, coriander, ginger, and garlic and process into a slightly chunky paste.

4. 4

   In a large wok or Dutch oven over medium-high heat, warm coconut milk, constantly stirring until the mixture thickens, about 5 minutes.

5. 5

   Add the curry paste and stir to combine. Slowly pour in the chicken broth, stirring constantly. Continue to cook the curry sauce until the fat separates (you should see a red oil float to the surface), and the sauce is very aromatic.

6. 6

   Add fish sauce and brown sugar and stir to combine. Add cooked meat and veggies and stir to coat with sauce. Reduce to medium heat and cook until flavors have melded, about 5 minutes.

7. 7

   Remove from the heat and stir in the lime juice. Garnish with herbs and serve with a side of rice.

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