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  • Serves 4
  • 15 mins prep
  • 30 mins cook

Quick chicken peanut curry

quick chicken peanut curry

Quick chicken peanut curry, chicken recipe, brought to you by Woman's Day


Quick chicken peanut curry

  • 2 tbsp peanut oil
  • 1 red onion, peeled, sliced into wedges
  • 1 carrot, peeled, thinly sliced
  • 2 tbsp chinese 5 spice powder
  • 1 tbsp ground cumin
  • 500 g chicken thigh fillets, trimmed, chopped
  • 400 ml can coconut milk
  • 1/3 cup crunchy peanut butter
  • 2 tbsp sweet chilli sauce (optional)
  • steamed rice, steamed baby buk choy, chopped toasted peanuts to serve


Quick chicken peanut curry

  1. Heat oil in wok or large frying pan on high. Stir-fry onion and carrot for 2-3 minutes, until tender. Add spices. Cook for 1 minute. Stir-fry chicken for 3-4 minutes, until browned.
  2. In a jug, combine coconut milk, peanut butter and sauce, until smooth. Add mixture to wok. Simmer, stirring often, for 15-20 minutes, until thickened slightly.
  3. Serve with steamed rice and baby buk choy. Sprinkle with peanuts.


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