Wednesday, June 3, 2009

Thai Chicken and Tofu Curry

  • 1-2 Tbsp oil
  • 1/2 cup chopped onion
  • 2 cups chicken cubed (thigh or breast)
  • 1 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/4 cup peanut butter
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp hot chili paste (like sriracha)
  • 1 cup water
  • 1 can coconut milk (I didn't have this so I used 1 cup milk with a bit of cornstarch)
  • 3 Tbsp lemon juice
  • 1 Tbsp brown sugar
  • Salt
  • 1 package tofu, cut into cubes
  • Any vegetables to your liking: shredded carrots, celery, bell peppers, cilantro, etc

Heat oil in pot over medium-high heat. Add onion, ginger, and garlic -- cook until onions are tender, then add chicken. Cook about 10 minutes until chicken is fairly cooked through. Add peanut butter, turmeric, cumin, and chili paste for a minute. Stir in water, coconut milk, lemon juice, and brown sugar and simmer. Season sauce with salt. Adjust curry to your liking (more chili sauce, salt, spices, etc). Add tofu and vegetables -- simmer over medium heat until chicken is fully cooked and vegetables are tender.

I put this recipe together from a few different things I saw online. I wasn't sure what to expect with the peanut butter, but I went for it and its GREAT. You can't blatantly taste the peanut butter at all, but there's a hint of an earthy flavor because of it. Skip the peanut butter for allergies, and you can also make this recipe with tofu only for vegetarians.