Peanut butter red curry chicken

Ingredients

• 1kg boneless chicken thigh, cubed
• 1 onion, diced
• 2 red capsicums, seeded and sliced
• florets of 1 head of broccoli, halved in large
• 2 teaspoons crushed garlic
• 2 teaspoons crushed ginger
• 3 tablespoons soy sauce
• 400g can coconut cream
• 1 jar Valcom red curry paste
• 300g crunchy peanut butter (approx 3/4 jar, adjust to your liking)
• 300g flat rice noodles
• coriander, chopped

Method

1. Add generous drizzle of olive oil to frypan on medium high heat. Add chicken and cook for 8-10 minutes, stirring regularly. When cooked through, remove from heat and set aside.
2. Saute onion for 2-3 minutes, then add capsicum and saute for a further 1 minute. Add garlic, ginger, red curry paste, soy sauce, coconut cream and peanut butter in the frypan and stir until combined. Reduce heat to low medium for 2-3 minutes for sauce to thicken. Reduce heat to low.
3. While sauce simmers, soak rice noodles in hot water for 7-10 minutes, until tender but still slightly firm and chewy. Steam broccoli for 4-6 minutes. Drain noodles and rinse.
4. Add chicken, noodles and broccoli to the sauce, combine and simmer for 1-2 minutes, stirring regularly.
5. Serve the peanut butter red curry chicken in bowls and garnish with coriander.

Product used in recipe

• Valcom - Valcom Curry Paste Red