Thai peanut chicken

**kungfu74** · 26-Apr-04, 12:38 PM

Ok, this has to be one of my favorite recipes from a great cookbook written by Stella Jaurez, If you are interested in finding what book i got this from PM me. I usually eat this on top of brown rice it's a great combo...

1 ½ lb boneless, skinless chicken breast, cut into chunks

1 medium red bell pepper, cut into strips

3 tbs natural chunky peanut butter

1 tsp Thai-style red curry paste

1 tbs chopped green onion

Spray wok or non stick frying pan with cooking spray or several squirts of lime juice. Saute the chicken and red pepper until chicken is cooked through. Add peanut butter, Thai curry paste and small amount of water to reach desired consistency. Cook until hot, stir in green onions and serve.

**Doc2029** · 23-Jun-04, 09:52 AM

I made this last night and it was awesome! I used 275g of chicken breast (that is 6oz)

**kungfu74** · 02-Jul-04, 04:49 PM

I'm glad to hear that somebody actually made use of this recipe! it is my ABSOLUTE favorite! Glad you liked it orky!

fawn · 03-Jul-04, 09:00 PM

what if u didnt include the curry paste? i don't like curry. would it taste different?

**Lady C** · 04-Jul-04, 07:33 AM

Of course it would taste different. Curry is one of the best flavor combinations out there. Thai curry is usually quite spicey as well.

nate · 14-Jul-04, 04:04 AM

i tried it. i used about 600g of chicken..

its was really penutbuttery. it was nice to start off with but just got really bad buy the end..i will definatly try it again with some experimentation.

Andrea · 16-Jul-04, 05:43 PM

I made this tonight and I used 300g of chicken. This is awesome!! Thanks for sharing the recipe with us all.

:

arbit · 17-Jul-04, 03:11 PM

Okee, mabbe u guys can help me.
Whenever I stir fry, I get into the following problems:
1:The chicken leaves a layer of residue on the wok like some kind of white coating which I have to scrape off.
2:Even after cookiing, the chicken smells like dead meat - sorta like precooked chicken smell. And also its a bit rubbery.
when I eat out, there is no such smell, and the chicken is tender.

How do I fix this??

Much much thanks

**Doc2029** · 06-Aug-04, 08:21 AM

Sounds like you need to add something to cool the wok olive oil maybe? I use lime juice a lot now days.

Cook at a lower tempture, make sure you chicken is either fresh or completely thawed if using frozen chicken breast.

**Doc2029** · 12-Oct-07, 09:20 AM

I've re-discovered this recipe and it is still as good now as it was back then! It is a great change of pace!

**LiftGirl** · 12-Oct-07, 10:31 AM

Looks delicious and also easy to make. I'll have to try it sometime.