Asian Cuisine

Jiffy Meets Southeastern Asian Cuisine

indonesian-curry.jpg

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

  • 2 handfuls of  fresh green beans, trimmed and snapped
  • 2 cups of broccoli florets
  • 1 large onion (not sweet) – cut into wedges (1/8)
  • 2 teaspoons olive oil
  • 2 chicken breasts – cut into chunks
  • 2 garlic cloves – minced
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup smooth peanut butter
  • 3 teaspoons honey
  • 2 tablespoon low sodium soy sauce
  • 4 tablespoons red curry paste
  • 4 tablespoons lemon juice
  • 3 green onions, thinly sliced
  • 2 tablespoons chopped peanuts (optional)
  • 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).

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