Peanut Chicken Curry
Ingredients
For 4 Serving(s)
peanut-chicken-curry
- 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
Peanut Chicken Curry Directions
- 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.