Chicken and Peanut Coconut Curry

by Peter Gordon, featured in Eating Well Everyday

Published by Jacqui Small

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Introduction

An aromatic stew, the chicken is best cooked on the bone to keep it juicy, although boneless thighs will also work. Try replacing the chicken with chunks of thick fish fillet, and the beans can be replaced with asparagus in season.

As featured in

Eating Well Everyday

Image of Peter Gordon's Chicken and Peanut Coconut Curry — Photo by Manja Wachsmuth

Ingredients

Serves: 4

8 chicken thighs with skin on and bone in
vegetable oil
2 red onions (peeled and thinly sliced)
6 cloves garlic (peeled and roughly chopped)
1 fresh green chilli (sliced into rings) - more or less, to taste
1 teaspoon fennel seeds
10 centimetres cinnamon sticks
4 star anise
2 tablespoons grated dark palm sugar or brown sugar
2 tablespoons fish sauce or soy sauce
400 millilitres unsweetened coconut milk
400 millilitres water
50 grams roasted peanuts (roughly chopped)
12 baby sweetcorn
100 grams green beans or asparagus (briefly blanched and refreshed)
salt
freshly ground black pepper
rice or noodles (to serve)
fresh coriander (to garnish)

Method

Chicken and Peanut Coconut Curry is a guest recipe by Peter Gordon so we are not able to answer questions regarding this recipe

Saute the chicken in 1 tbsp oil until golden brown all over. Take from the pan and put on a plate.
Put the pan back on the heat (no need to clean it out) and caramelize the onions, garlic and chilli.
Add the spices, sugar and fish sauce or soy sauce and bring to a boil. Cook to evaporate the sauce until thick.
Add the coconut milk and water. Bring to a boil, then simmer for 5 minutes.
Return the chicken to the pan. Add the peanuts and bring back to a boil, then turn to a rapid simmer and put a lid on.
After 10 minutes turn the chicken thighs over and continue cooking. They'll take around 20 minutes in total.
While the chicken is cooking, heat a frying pan until very hot. Add 1 tsp oil and then the corn. Cook over a medium-high heat until golden all over.
Once the chicken is cooked, mix in the corn and beans, then take off the heat. Taste for seasoning.
Serve with plain rice or noodles and sprinkle with coriander sprigs.