Gluten-Free Peanut Butter Coconut Chicken Curry

In keeping with my recent penchant for all things asian, I made a peanut butter coconut curry sauce for dinner tonight.

I’ve never made a peanut butter curry from scratch so this was a learning experience. However, it turned out to be quite good. In hindsight, I would have added a bit of salt or a bit more soy sauce to the recipe – it was the tiniest bit bland.

I purchase my coconut milk when it’s on sale. I found some last month at Walmart for $1.45/can. Pretty decent price so I bought 10 cans. Tonight we were at the local grocery store and I found it on sale for $.99/can. Now *that* is a sale. If I had a pantry I’d buy 40 cans of the stuff. It’s great to use in just about anything.

Having recently discovered the wonders of a good fish sauce, I pulled that out for this meal. It adds just the right “taste” to make the dish more authentic. My choice for the fish sauce and the red curry paste used is Thai Kitchen. They have a large selection of gluten-free asian products and while other brands might be cheaper, I personally like the assurance that comes with that bold GLUTEN-FREE label.

Gluten-Free Peanut Butter Coconut Chicken Curry

1 pound chicken, diced fine or ground (chicken breast is best)
1 can coconut milk
2 Tbl oil (sesame is best)
1 Tbl gluten-free soy sauce
1 Tbl fish sauce
1 Tbl red curry
1/4 cup peanut butter (crunchy is great for the added peanut crunch)
1 tsp salt
2-4 Tbl sugar, to taste
1 can water chestnuts, chopped fine

Set aside the chicken and water chestnuts. Mix remainder of the ingredients (except sugar) into a large pan and cook until sauce begins to boil and is well blended. Taste and add sugar as desired.

Add chicken and cook over medium-low heat until cooked through. Add water chestnuts and serve over rice.

Enjoy!

sauce before adding chicken and water chestnuts