Thai Chicken and Vegetable Peanut Curry VIDEO

By Trent Blodgett

Thai Chicken and Vegetable Peanut Curry VIDEO

INGREDIENTS

  • 2 chicken breast, cubed
  • 1/2 cup of white onion, diced
  • 1 bunch green onion cut into 1-inch sticks
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1 bell pepper, sliced
  • 1 Tbsp Long-tail Sunset
  • 1 cup chicken stock
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 3 Tbsp peanut butter
  • 1 12oz can of coconut milk
  • 1 cup of blanched spinach (optional) raw spinach also works
  • 1 Tbsp fish sauce
  • Juice of 1 lime

STEPS

  1. Heat pan to medium-high and add oil to coat.
  2. Sear chicken breast, it doesn't need to be cooked through.
  3. Remove chicken from pan to a clean plate.
  4. Add onions and cook until translucent about 5 minutes. Cover the pot to create steam which will help clean the bottom of the pot.
  5. Add green onions and cook 2 min before adding garlic and ginger.
  6. Add bell pepper and cook 3 minutes until softened and looking caramelized.
  7. Add Long- tail Sunset and cook 1- 2 more minutes.
  8. Add chicken stock, rice vinegar and soy sauce.
  9. Bring to a boil and add peanut butter.
  10. Cook until peanut butter is fully melted in liquid and add coconut milk.
  11. Add chicken back to the pot and bring to a simmer. Cook for 5 more minutes on low heat.
  12. Add spinach and season with fish sauce and lime juice.
  13. Cover the top and let sit for a few minutes to cool and let the flavors meld. Taste again to see if it needs adjustment.