Recipe adapted from Kara Cooks.
After picking up some homemade peanut butter this weekend, I thought it was only proper to incorporate it into tonight's supper. As a result, I attempted my second Thai dish on the blog. The only changes I made to the recipe include adding ginger and taking out the fish sauce (despite its authenticity to Thai dishes). I've used it once, and that was enough for me.
2 tablespoons canola oil
1 pound chicken breast, cut in 1-inch pieces
1 tablespoon garam masala
2 teaspoons garlic puree
2 teaspoons ginger puree
1 small yellow onion, diced
2 scallions, thinly sliced
2 tablespoons Thai red curry paste
1 1/2 cups coconut milk
1/2 cup low sodium chicken broth
1/2 cup natural peanut butter
1 lime, juiced
Salt and pepper, to season
1 bunch fresh cilantro, chopped
In a large mixing bowl, toss the chicken with the garam masala. Over a medium heat, heat the oil in a large saute pan. Once hot, add the chicken and cook until browned and cooked through. Remove the chicken and reserve in a large bowl.
Add the onion, scallions, and garlic/ginger purees to the saute pan and cook until onions are cooked through. Remove from pan and add to the chicken.
Turn up the heat to medium-high and add the curry paste, coconut milk, and chicken broth to the saute pan. While whisking, bring to a gentle boil. Whisk in the peanut butter and reduce the heat to low. Add the lime juice, chicken, and onion mixture back to the pan. Simmer for 15 minutes and season with salt and pepper. Garnish with cilantro and serve over rice.