Ingredients
1 cup jasmine rice, rinsed
1 tsp vegetable oil
8 small skin-on chicken thighs, halved
1 clove garlic, minced
1 tsp ginger, grated
2 tbsp red curry paste
4 tbsp Simply Nuts Peanut Butter Smooth
400g can coconut milk
1 tbsp kecup manis (sweet soy sauce)
1 lime, plus extra for serving
150g green beans, trimmed
Coriander and crispy shallots, for serving
Method
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Cook rice according to packet instructions then bring a small saucepan of salted water to a boil.
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Heat oil in a large frypan over medium heat. Add trimmed chicken thighs, skin-side down and cook until golden. Turn chicken over and repeat until cooked through. Remove chicken from the pan and set aside to rest.
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Return pan to heat and add garlic, ginger and curry paste. Sauté for 1 minute until fragrant then add Simply Nuts Peanut Butter Smooth, coconut milk and kecup manis. Stir until melted then reduce heat to low and simmer for 10 minutes until thickened.
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While the sauce is reducing, blanch the green beans for 2 minutes in prepared boiling water.
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Return chicken to the pan and toss in the sauce. Season to taste and adjust with lime juice.
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Serve the Peanut Butter Chicken Curry with rice and green beans and garnish with a wedge of lime, fresh coriander and crispy shallots.
For more Bega Peanut Butter recipes, click here.
