We recently tried out grocery shopping online with Relay Foods, which provides recipes where you can add the ingredients directly into your shopping cart. We love Thai food, so wanted to try out their Thai Peanut Chicken recipe. I didn’t notice until I was preparing the curry peanut sauce that the recipe doesn’t actually include any vegetables, so luckily I was able to run out to the store while the chicken was marinating and picked up some onions and bell peppers to add to the meal. Note to self to read the recipe more carefully next time before ordering the ingredients.
Red Curry Peanut Sauce
Coconut milk is high in fat, which is why I rarely use it (so beware of that in this recipe), but figured once in a long while isn’t too bad. I had to purchase the coconut milk and red curry paste for this recipe, but I almost always have some type of vinegar, peanut butter, ginger, and garlic on hand, so the recipe wasn’t expensive to pull together, which is always a bonus!
The sauce is easy to make as I just mixed together the coconut milk, red curry paste, red wine vinegar (which I substituted for the white vinegar in the original recipe), creamy peanut butter, grated ginger, and minced garlic.
Then I cut up the chicken breast and dumped it in the sauce and made sure all the pieces were well coated before covering the bowl and putting in the refrigerator.
I put the rice in the rice cooker first because it keeps it warm after it’s done cooking and I don’t have to worry about it overcooking or getting cold while the rest of the meal is being prepared.
I really hate chopping onions because my eyes are extremely sensitive to onions, even when I try different tricks. But I love eating onions, which doesn’t help my eyes. Luckily, my husband was home and was able to chop them for me, although my eyes still started stinging just from being near the chopped onions.
Anyway, after chopping the onion and bell peppers, I sauteed them separately from the chicken to get them soft first.
While the vegetables were cooking, I cooked the chicken in the sauce at the same time in a separate saucepan. I cooked the chicken for about 6 minutes by covering the pan and simmering it, but it could take longer depending on how big the pieces are. I cut a couple pieces in half to make sure they were cooked through. I then added the sauteed vegetables to the chicken and sauce and mixed everything around for a few minutes to cover everything in sauce and mix the flavors.
I prefer foods that are a little bit spicier so since red curry tends to be a little sweeter, I added red pepper flakes.
Thai Red Curry Peanut Chicken
Adapted from: Relay Foods’ Thai Peanut Chicken
- 2/3 cup white rice (~2 cups cooked)
- 1/2 can (6-7 oz.) coconut milk
- 1/2 cup (8 tbsp) red curry paste
- 2 tbsp red wine vinegar
- 1/2 cup (8 tbsp) creamy peanut butter
- 1/2 tbsp salt
- 1 tsp ginger, grated
- 2-3 garlic cloves, minced
- 1 lb chicken breast, chopped
- 1 tbsp olive oil, for sauteing
- 1 small yellow or white onion, chopped
- 2 red bell peppers, chopped
- Optional: 1 tbsp red pepper flakes
- Mix together the coconut milk, curry paste, red wine vinegar, peanut butter, salt, ginger, and garlic in a large mixing bowl
- Add the chicken to the mix and make sure each piece is covered with the sauce
- Cover the bowl and refrigerate for at least an hour
- Cook the rice in a rice cooker or on the stove
- Simmer the chicken and sauce in a saucepan until the chicken is cooked through (about 6-8 minutes depending on how big your pieces are)
- Meanwhile, saute the onions and bell peppers in olive oil until soft
- Mix in onions and bell peppers with chicken and sauce and simmer for a few more minutes. Sprinkle with red pepper flakes if you want
- Serve with rice and nom nom nom!
Estimated Nutritional Information (per serving): 565 calories; 26g fat; 65.3mg cholesterol; 1,515 mg sodium; 415.7mg potassium; 44.6g carbs; 36g protein