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March 02, 2021
When Big John and I lived in New Jersey, good Thai food was easy to find. We used to go out to dinner at Origins in Somerville, NJ at least 2 or 3 times per month. When they opened for lunch, I used to sneak down there. I loved their Thai Peanut Curry, and when I saw this recipe, it took me back. If you have been reading my blog, you all know that I miss the food in NJ and NY. I miss the diversity in cooking and I miss pizza and sandwiches too, but that is for another post!
2 tablespoons coconut oil
2 pounds sliced raw chicken
4 tablespoons Thai green curry paste
1-13.5 ounce can coconut milk
6 tablespoons creamy peanut butter
2 tablespoons fish sauce
2 tablespoons brown sugar
2-4 tablespoons red chile paste (depending on heat preference)
1/2 cup water
1 teaspoon salt
5 green onion, chopped
1/4 cup fresh cilantro leaves
Steamed jasmine rice for serving
In a wok or large saute pan, heat the oil over medium high heat.
Add in the green curry paste and continue to cook for 5 minutes.
Once hot, add the chicken, Cook, stirring frequently, until seared on all sides
Stir in the coconut milk, peanut butter, fish sauce, brown sugar, red chili paste, and the water. Simmer for 10 minutes.
Season with salt, using less if desired. When time to serve, sprinkle with green onions and cilantro leaves on top of the curry. Serve over rice.
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