Recipe by KIM McCOSKER – Author of ‘4 Ingredients’ cookbooks
• 1 tbsp red curry paste
• 500g chicken breast fillets, chopped
• 2 tbsp crunchy peanut butter
• ¾ cup (180ml) cream
In a non-stick frying pan, heat the red curry paste. Add the chicken and seal, stirring to cook evenly, 3 to 4 minutes. Add the peanut butter and cream and stir to combine. Reduce heat and simmer until chicken is cooked through, and the sauce is slightly reduced, 8 to 10 minutes.
Optional: Serve on a bed of rice, garnished with freshly sliced spring onions, capsicum and coriander leaves. Add a few crushed peanuts for texture.
Recipe supplied from 4 Ingredients The Easiest One Pot Cookbook Ever! Now available for just $24.00 including FREE POSTAGE Australia wide.