Big Bowl Of Basil

Thai Peanut Curry Recipe

Ingredients:

  • 1 medium onion, diced
  • 3 organic chicken breasts, cut in 1-inch pieces
  • 1/2 a head of cauliflower, chopped into bite sized florets
  • 2 large carrots, chopped in half moons
  • 1 cup shredded red cabbage
  • 1 can (400ml)  coconut milk
  • 1/2 cup all natural peanut butter
  • 1/4 cup organic chicken broth,
  • 2 tablespoon thai red curry paste
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • 1/2 cup Thai basil, chopped
  • 1/2 cup cilantro, chopped
  • Salt and pepper to taste
  • olive oil for cooking

Directions:

Saute onion with olive oil in a large frying pan or wok until softened.  Season chicken breast with salt and pepper and add to pan, stirring regularly until all sized of the pieces have turned white.  Add red cabbage, cauliflower and carrots and continue cooking for a few more minutes, just until the vegetables are slightly cooked, and the chicken is cooked through.  Be careful not to overcook either the veg or the chicken.  In a  food processor, add coconut milk, peanut butter, chicken stock, curry paste, brown sugar, lime juice, basil and cilantro and combine until smooth.  Add salt and pepper to taste.  Pour sauce onto the chicken and veg over high heat and bring to a boil.  Reduce heat and simmer until your ready to eat.  Best when served over brown rice.

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Showcasing The Best Websites About Thailand
    Showcasing The Best Websites About ThailandMarch 14,10

    You know, I have to tell you, I genuinely relish this site and the great insight. I find it to be energizing and quite informative. I wish there were more blogs like it. Anyway, I finally decided to write a comment on Thai Peanut Curry Recipe | Garden Therapy – I just wanted to say that you did a awesome job on this. Cheers mate!

  2. Tim
    TimDecember 4,10

    This recipe caught my eye after googling “peanut curry” because I came back from the organic vegetable market with cauliflower and carrots, and I love Thai food – and there’s half a cabbage in the fridge. I look forward to cooking it this afternoon to welcome my wife back from a trip. Many of the ingredients will need adapting because of what’s available here in northeastern Brazil, but on the other hand it’s usually possible to make your own coconut milk:)

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