Curried Peanut Chicken

Name: Curried Peanut Chicken
Yield: Serves 4
Cuisine: Australia
Ingredients: 500 ml (18 fl oz) coconut milk; 450 g (1 lb) boneless chicken breasts, cut into 2.5 cm (1 pint) pieces; 3 tablespoons vegetable oil; 3 tablespoons red curry paste; 100 g (4 oz) roasted peanuts, ground to a paste with 3 tablespoons coconut milk; 100 g (4 oz) roasted peanuts, ground to a paste with 3 tablespoons coconut milk; 2 tablespoons caster sugar; 2 tablespoons fish sauce; pinch of ground cumin, ground coriander or salt; pinch of ground cumin, ground coriander or salt; 100 g (4 oz) roasted peanuts, ground to a paste with 3 tablespoons coconut milk; pinch of ground cumin, ground coriander or salt; small handful of fresh basil leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This is a fairly dry curry and the peanuts combined with the coconut milk gives a nice cloying texture, so you will need lots of glasses of iced lager to swill down with it.

Ingredients

3 tablespoons vegetable oil
3 tablespoons red curry paste
500

Oceania
Australia
Stew
Spicy
Gluten-free

Method

Heat the oil in a large frying pan or wok and add the curry paste. Cook over a medium heat for about 2 minutes, then pour in 125 ml (4 fl oz) of the coconut milk. Reduce the heat and stir in the chicken. C