Thai Peanut Chicken Curry

In a large sauce pan, cook the jasmine rice according to package instructions.
1 ½ cup uncooked jasmine rice
Chop the onion and bell pepper into thin slices. In a large frying pan, heat one tablespoon of olive oil on medium heat. Add the chopped onions and bell peppers with a sprinkle of salt. Saute for about 4-5 minutes until the onions are translucent and the bell peppers are softened.
2 tablespoon olive oil, ½ yellow onion , 1 large red bell pepper (or two small ones)
Move the cooked vegetables to a plate and cover with tin foil.
Cut the chicken breast into bite-sized pieces, then toss with salt, garlic powder, and ground ginger until coated.
2 lb chicken breast, 1 teaspoon fine sea salt, ¾ teaspoon garlic powder, ½ teaspoon ground ginger
Add another tablespoon of olive oil to the frying pan on medium-high heat and cook the chicken until cooked through and golden. Stir frequently so that the chicken cooks evenly on all sides.
Move the cooked chicken to a plate and cover with tin foil.
Turn the heat down to medium, and add the garlic, fresh ginger, and chili powder to the frying pan, and saute for one minute. Add the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and salt, and bring to a boil. Stir until peanut butter is completely incorporated.
3 teaspoon minced garlic, 1 ½ teaspoon fresh grated ginger (or ginger paste*), 1 teaspoon chili powder, 1 can unsweetened light coconut milk (14 oz), ½ cup creamy peanut butter, 2 tablespoon low sodium soy sauce, 2 tablespoon fresh lime juice, 1 tablespoon brown sugar, ½ teaspoon red pepper flakes, ½ teaspoon fine sea salt
In a small bowl, stir together one tablespoon of cornstarch and one tablespoon of cold water. Add it to the boiling sauce, and stir until the sauce has thickened.
1 tablespoon cornstarch
Turn the heat down to low, and stir in cooked vegetables, chicken, and peanuts.
¼ cup chopped roasted peanuts**
Serve immediately on top of rice, along with cilantro, lime wedges, and red pepper flakes (optional).
Enjoy!
cilantro for serving, lime wedges for serving, red pepper flakes for serving

Ingredients

Instructions

Notes

Equipment