Monday, August 22, 2005

Chicken in Peanut Curry Sauce

This is a mild chicken curry. Note that the peanuts are unsalted, the dish is given a salty enough flavour by the fish sauce. A good tip for making the chicken tender is to cut across the grain.

  • 4 tbsp of peanut oil
  • 2 tbsp of chilli sauce (or 1 tsp chilli powder)
  • 1-2 tbsp of madras curry powder
  • 2 cups of coconut milk
  • 1kg chicken breast fillet(cut into thin strips)
  • 3 tbsp of fish sauce
  • 1 tbsp of brown sugar
  • 4 tbsp of lemon or lime juice
  • ½ tsp of ground cummin
  • ½ tsp of ground coriander
  • 200g of roasted unsalted peanuts
  • 4-5 basil leaves


1. Heat oil in pan or wok. Add curry, ground cummin and coriander † and cook spices until aroma plateaus.
2. Add half a cup of coconut milk and stir into the spices.
3. Add chilli sauce (if chilli powder is used add with other spices in 1) †
4. Add chicken and stir fry (if the mixture is too dry then add a little water)
5. While the chicken is cooking, blend the peanuts with one cup of coconut milk into a smooth paste.
6. Add the balance of the coconut milk to the pan or wok and then stir the sugar, fish sauce and bring to a high simmer(do not boil the coconut milk )
7. Slowly add the peanut paste and stir well into the sauce.
8. Simmer for approx 6-7 minutes
9. When ready to serve add the lemon/lime juice and basil leaves.
10. Serve hot with boiled rice

Blogging will resume shortly

Hi everyone. Just to let you know that normal blogging should resume shortly, probably on the weekend.

I've been snowed under for the past two months, with the new job, and the online uni subject taking up my time. And when I haven't been doing that, I've been trying to spend time with my hubby and family and friends.

Excuses, excuses, I know, lame-o-rama ...

I'll try to put up a recipe for the Carnival this week too.

seeya soon