Chicken and peanut coconut curry
Serves: 4
Prep time: 10 minsTotal time: 
Photograph by Ria Osborne
Chicken and peanut coconut curry
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
538Kcal
Fat
34gr
Saturates
19gr
Carbs
20gr
Sugars
15gr
Fibre
4gr
Protein
38gr
Salt
0.8gr
Peter Gordon
New Zealand chef Peter Gordon's inspiring pan-cultural food has led to him often being credited as the 'godfather of fusion cuisine', with his restaurants The Providores and Tapa Room, and formerly The Sugar Club in London.
See more of Peter Gordon’s recipes
Peter Gordon
New Zealand chef Peter Gordon's inspiring pan-cultural food has led to him often being credited as the 'godfather of fusion cuisine', with his restaurants The Providores and Tapa Room, and formerly The Sugar Club in London.
See more of Peter Gordon’s recipes
Ingredients
- 1 tbsp vegetable oil
- 8 bone-in, skin-on chicken thighs (or use mixed thighs and drumsticks)
- 2 red onions, thinly sliced
- 6 garlic cloves, roughly chopped
- 1 green chilli (or to taste), sliced in rings
- 1 tsp fennel seeds
- 1 small cinnamon stick
- 4 star anise
- 2 tbsp palm sugar or dark brown sugar
- 2 tbsp Thai fish sauce or light soy sauce
- 1 x 400ml tin coconut milk
- 50g dry roasted peanuts, chopped
- 125g babycorn
- 100g fine green beans
- 1 x 31g pack coriander, leaves only
Step by step
- In a large, lidded sauté pan, heat the oil and sauté the chicken, in batches, until golden brown all over. Remove to a plate. Drain off most of the fat, leaving a tablespoon behind.
- Return to the heat and add the onions, garlic and chilli. Cook for 6-8 minutes, stirring, until caramelised.
-
Add the spices, sugar and fish sauce (or soy sauce) and cook together, stirring, for a few minutes.TipTry swapping the chicken for chunks of thick fish fileet, and the beans can be replaced with asparagus if preferred.
- Add the coconut milk and 400ml water. Bring to a boil, then reduce the heat to simmer for 5 minutes.
- Return the chicken to the pan. Add the peanuts and bring back to a boil, then turn down to a rapid simmer and put the lid on.
- After 10 minutes, turn the chicken pieces over, remove the lid and continue cooking for a further 20 minutes. Stir in the babycorn and green beans, making sure they're submerged in the sauce. Cover with the lid and cook for a further 5-10 minutes until tender.
- Season to taste and scatter with coriander leaves. Serve with rice.
