Peanut Curry Chicken

It's time for a Thai night at home! Chef's Peanut Curry Chicken is sure to warm you up this season and make the whole home smell of spices. Not too much work and well worth it. Just start mixing! Chef Joey says he likes to eat his with Naan Bread.


  • 2 chicken breast
  • 2 cans lite coconut milk
  • 3 Tbls red curry
  • 2 Tbls chile garlic paste
  • 2 Tbls madras curry
  • 3 Tbls peanut butter
  • 1 Tbls teriyaki
  • 1 Tbls soy sauce
  • 1 red bell pepper (julienned)
  • 3 cups shredded kale
  • 8 oz sliced mushrooms

  1. Place chicken, coconut milk, chile garlic paste and madras curry in a medium size pot on the stove on low heat
  2. Let simmer for about 2 hours, until chicken can be shredded
  3. Remove chicken and add peanut butter, teriyaki, soy sauce, kale, mushrooms and bell pepper
  4. Simmer for 15-20 minutes
  5. Thicken sauce with a corn starch slurry of 2 Tbls cornstarch and 2 Tbls water. Add this to the sauce VERY slowly while stirring constantly. Season with salt and pepper to taste
  6. Shred chicken and add to sauce
  7. Serve over steamed jasmine rice