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Peanut Chicken Curry: Submitted by: Karen McAllister | Date Added: 20 Jul 2011
Listed in: Main Courses

1 kg chicken tenderloins
1 spoon oil
1/3 cup red curry paste
400ml can lite coconut milk
1/4 cup fish sauce
2 spoons sugar
1/2 cup lite crunchy peanut butter

Cooking Instructions

Heat oil in Actifry for 3 minutes.
Cube chicken and place into the Actifry cooking for 5 minutes.
Add red curry paste cooking for a further 5 minutes.
Meanwhile combine coconut milk, fish sauce, sugar and peanut butter then cook for a further 15 minutes.
Serve with boiled rice.

Serves 6.

Recipe Pictures - Hover cursor to scroll if several images:
Peanut Chicken Curry
Visitor Comments (2):

Fabulous recipe.Easy and quick to make.We preferred smooth peanut butter.Very mild but extremely tasty.Serves 4 with decent portions. Left by: arthurwaterhouse (17 Sep 2015)

Really enjoyed this recipe. Would have liked the sauce a bit thicker but otherwise very tasty will make again thanks :-) Left by: Lisa (18 Dec 2012)


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