Peanut Curry Chicken

[htuttle]

This is one of my wife's favorites. It's a recipe of my own creation. Mostly.

Peanut Curry Chicken
1. Dice 1/4-1/2 medium onion
2. Mince 2 cloves garlic very tiny
3. Dice 1/2 boneless chicken breast into postage stamp sized chunks.
4. Lightly cook chicken chunks over medium-medium/high heat in oil (olive, vegetable, etc...).
5. Add onions and garlic
6. Sautee until onions are wilted/transparent.
7. Add one tbls spicy curry paste. (I use "Patak's Mild" curry paste). Use more if you want more heat.
8. Fry for about 30 seconds. It will tend to stick to the frying pan. You can scrape it off after you add a little water later.
9. Turn heat down to simmer.
9. Add 5 tbls chunky peanut butter, any brand
10. Add a dash of oil
11. Add a dash of soy sauce
12. Add about 1/4 cup of water or so to loosen things up.
13. Stir well and simmer on low until peanut butter is thoroughly blended in with the rest, and reduce until consistency is as desired.
14. Serve over fried Wonton strips (see below).

Fried Wonton Strips
1. Cut Wonton skins in half to create large-Frito-sized rectangular strips.
2. Heat oil to medium
3. Fry a few at a time until lightly browned. Be aware that they'll get a bit darker even after you remove them from the oil. Drain on paper towels, coffee filters, anything at hand. Try to keep them from twisting all up. You'll want them flat.
4. Create a 'bed' of them in a cross hatch pattern on the plate.

[spindrifter]

1. Sounds great!

Thanks for the idea!

[wryter2000]

2. That sounds really good

Simple peanut curry chicken. I need to try that.

[htuttle]

3. I just saw the peanut sauce in the Thai Recipes thread...

...and got some good ideas from it. I think I'm going to try adding some coconut milk and ginger next time I make this (which is probably going to be tonight).

The coconut milk would help give this a creamier consistency.

[htuttle]

4. Use 1/2 cup coconut milk instead of water...

...and drop the dash of soy sauce. Add a healthy pinch or two of ginger powder instead when you add the curry paste.

I just tried this change, and it was much better. The coconut milk dissolved the peanut butter much better than the water, and the ginger was the missing piece I was looking for with the soy sauce.

[pdxbecca]

5. I just made some chicken peanut curry

but it was Indian curry. I love Thai peanut curry so I will have to try this recipe. Thanks for sharing.