1⁄2cuproasted peanuts, roughly chopped, plus more for garnish
2teaspoonscornstarch (mixed with 1/2 cup cold water)
1⁄2tablespooncilantro, for garnish
NUTRITION INFO
Serving Size: 1 (245) g
Servings Per Recipe:4
Calories: 573.4
Calories from Fat 423 g74 %
Total Fat 47.1 g72 %
Saturated Fat 23.4 g116 %
Cholesterol 46.4 mg 15 %
Sodium 476.2 mg 19 %
Total Carbohydrate19.2 g 6 %
Dietary Fiber 3 g12 %
Sugars 9 g36 %
Protein 24.4 g 48 %
DIRECTIONS
In a large saucepan over medium heat, add oil. When hot, add curry paste and green onions; sauté for 1 ½ minutes, stirring constantly. Add chicken and cook until no longer pink, about 4 to 5 minutes. Add fish sauce and coconut milk; stir and bring to a boil. Reduce heat to medium-low and cook for 10 minutes.
Halfway through cooking, stir in brown sugar.
Add red peppers and carrots; stir and cook for 5 minutes. Add peanuts, stir and increase the heat to medium-high. When it starts to simmer, add cornstarch mixture and stir until the sauce thickens.
Remove from heat and spoon chicken curry over a bed of rice before sprinkle on some chopped cilantro. Serves 4.