Using peanut butter as an ingredient in cooking isn’t anything new, but this is the first time I’ve tried it with curry. And it’s brilliant -ecclectic but brilliant. Using string beans in curry is a first too…

Shortcut heaven:

• No red curry paste? Red chile paste can be used but you’ll sacrifice some of the flavors that come with the curry paste :(

• Frozen vegatables, baby.

• Adjust the sauce to your taste before adding in the vegatables!

• Use chunky peanut butter for more texture. The peanut butter flavor should mellow the curry flavor out – it should not be overpowering.

Ingredients

Directions

1. Place green beans and broccoli in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp. Remove and place into a bowl.
2. Heat 1 tsp oil in a skillet, and saute onion until tender.  Remove and place into same bowl as vegatables.
3. Heat another tsp of oil, add garlic and stir until fragrant. Add chicken and cook for 5 minutes on each side, or until juices run clear.
4. Add chicken mixture and juices into bowl with vegatables and onion
5. In a skillet, mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 3 minutes, or until slightly thickened. Mix in the vegatables and chicken. Serve over rice. Garnish with green onions and peanuts (if you didn’t use chunky peanut butter).