Spicy Thai Peanut Chicken Curry Recipe Foodcom

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Steps:

• Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
• Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
• Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
• Start a large pot of water to boil for the noodles.
• Rinse and slice the peppers into thin strips.
• Rinse the rest of the veggies and add all of the veggies to the sauce.
• Cover and let continue to simmer on lowest heat.
• When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
• Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
• Drain noodles.
• Turn off heat.
• Add a small amount of the coconut peanut butter sauce to the large pasta pot.
• Return the noodles to the pot.
• Pour the rest of the sauce with veggies on top of the noodles.
• Toss thoroughly.
• Serve with a garnish of chopped peanuts on top.

Steps:

• Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
• Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
• Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
• Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.

Steps:

• Heat oven to 425°F. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
• In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
• Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.

Steps:

• Preheat oven to 400 degrees.
• In a bowl or plate, mix peanuts, bread crumbs, curry powder, garlic powder, salt, onion powder, paprika, pepper and 2 tbsp of cilantro.
• Coat chicken with mixture and place on baking sheet. Make sure the chicken is well coated with the peanut mixture!
• Bake for 25-35 minutes until juices run clear.
• Serve over rice or noodles and top with remaining cilantro and chopped green onion. Enjoy!