2 Tbsp. oil
1½ lbs. chicken breast, cubed
2-3 Tbsp. yellow curry paste
½ onion, diced
1 bell pepper or 2 poblano peppers, diced
1 can coconut milk (13.5oz.)
6 Tbsp. peanut butter
2 Tbsp. soy sauce
1 Tbsp. brown sugar
½ cup chicken stock
1 tsp. salt, to taste

  • Heat oil in wok and stir fry chicken until browned
  • Add curry paste and cook for 5 minutes
  • Add vegetables and sauté until tender
  • Add peanut butter and mix thoroughly until peanut butter is melted into the meat and vegetables.
  • Add remaining ingredients and simmer for 15-20 minutes, until chicken is tender and the sauce is thickened.

Source: http://foodformyfamily.com/recipes/easy-thai-peanut-chicken-curry

2020-06-30 21:46:36: After many failed attempts, this recipe is one that I make all the time. It’s a very good approximation of the peanut butter curry at Buddha Belly.