This dinner is one of my absolute favourites – it is super easy, extremely tasty and freezes really well. My husband asks for it all the time and I have even served it for a Father’s Day dinner for my whole extended family. Everyone loved it.
Chicken Peanut Curry
Adapted from Stay at Home Mum
3 chicken thigh fillets
2 red capsicums, cut into strips
1 onion, cut into strips
1 broccoli, cut into florets
2 T red curry paste
400ml coconut milk
¼ cup fish sauce
2 T brown sugar
½ cup crunchy peanut butter
1. Preheat oven to 180C. Place the chicken thighs in a baking dish and cover with foil. Bake for 40mins-1hr (until cooked through).
2. Cook onion, then capsicum until soft. Remove to separate bowl.
3. Fry off curry paste in oil. Stir in coconut milk, fish sauce, brown sugar and peanut butter. Add broccoli. Stir occasionally over medium heat until mixture boils and thickens and broccoli is tender.
4. Shred chicken. Add it, plus the onion and capsicum, to the pan. Stir to combine.
5. Serve with rice.