Peanut Chicken Curry

Serving size:
 4

Ingredients

    • 1 c
    • peanut butter
    • 1 c
    • boiling water
    • 3 T
    • tamari, divided use
    • 1 T
    • balsamic vinegar
    • 2 t
    • sesame oil
    • 1 t
    • hot chili sauce or to taste
    • 1⁄2 t
    • black pepper
    • 1 t
    • veggie broth powder
    • 1 t
    • crushed red peppers, or to taste
    • 1
    • small onion, diced
    • 2 c
    • butternut or red curry (kari) squash, peeled, diced and cooked
    • 1⁄2 lb
    • red potatoes, scrubbed diced and cooked
    • 1⁄2 lb
    • boneless, skinless chicken, cooked and cubed
    • 1 oz
    • red curry paste or more to taste
    • 2 T
    • coconut milk
    • 2 T
    • canola oil
Prep
10 minutes
Ready in
10 minutes

Description

Try a new way to enjoy chicken!

Instructions

Mix first nine ingredients, using 2 tablespoons tamari, to make peanut sauce; set aside. Heat oil in wok. Add onions, potatoes, squash, and chicken. Cook until onions are translucent and chicken is browned. Add remaining ingredients including 1 tablespoon tamari and reserved peanut sauce and cook until chicken is done and sauce thickens.

Notes

Make this dish milder or hotter as you prefer. This curry can be made with unseasoned leftover vegetables or chicken.Delicious served over basmati or jasmine rice or try it over rice noodles. The sauce can also be used on its own mixed with soba noodles and chopped scallions.

Course: