• 2 tablespoons coconut oil
  • 2 pounds cubed raw chicken
  • 4 tablespoons Thai red curry paste
  • 1 13.5-ounce can coconut milk
  • 6 tablespoons organic natural creamy peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2-4 teaspoons red chili paste (depending on heat preference)
  • ½ cup water
  • 1 teaspoon salt
  • 5 green onions, chopped
  • ¼ cup fresh cilantro leaves
  • steamed jasmine rice for serving


  1. In a wok or large sauté pan, heat the oil over medium-high heat. Once hot, add in the chicken. Cook, stirring frequently, until seared on all sides. Add in the red curry paste and continue to cook for 5 minutes.
  2. Stir in the coconut milk, peanut butter, fish sauce, brown sugar, red chili paste, and the water. Simmer for 10 minutes. Season with salt, using less if desired.
  3. When time to serve, sprinkle green onions and cilantro leaves on top of the curry. Serve over rice.
  4. Enjoy!

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