Curry Peanut Chicken Stew has pieces of chicken thighs simmering in a flavorful Curry peanut sauce serve with naan bread for dipping!
- 4 pounds boneless, skinless chicken thighs
- 1/2 cup flour
- kosher salt, pepper
- 3 tablespoons vegetable oil
- 2 onions diced
- 3 to 4 tablespoons red curry paste
- 3 to 4 tablespoons soy sauce
- 2 to 3 tablespoons sriracha
- 2 tablespoons lime juice
- 2 tablespoons garlic paste or minced garlic
- 2 tablespoons ginger paste or minced ginger
- 2 14 oz cans chicken broth
- 1 14 oz can coconut milk
- 3/4 cup peanut butter (I used creamy)
- 2 to 3 cups fresh chopped spinach
- Optional: green onions, lime wedges, and crushed peanuts for garnish and naan bread for dipping
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Trim any extra fat from the chicken thighs and cut the chicken thighs into bite sized pieces.
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Set a large soup pot or Dutch oven over medium heat. While the pot is heating up mix the flour together with kosher salt and pepper in a bowl.
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Add the oil to the pot, coat the chicken with the seasoned flour and gently place them in the pot with the oil. Cook 9 to 12 minutes stirring a few times.
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Add the diced onion, red Curry paste, soy sauce, sriracha, lime juice, garlic, and ginger. Cook 2 or 3 minutes stirring a few times.
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Add the chicken broth, coconut milk, and peanut butter. Bring to a boil and stir until the peanut butter is melted then reduce the heat to medium low and simmer 45 minutes to an hour.
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Stir in the spinach during the last 5 minutes. Taste for seasoning and add more kosher salt, pepper, Curry paste, soy sauce, sriracha, peanut butter. and/or lime juice if needed
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Serve with green onions, lime wedges, and crushed peanuts if desired and naan bread for dipping.