Trader Joe's Peanut Red Curry Chicken Bowl
Curry in a hurry? Yes, please! Ready in 15 minutes, this nutritious and creamy curry is super flavorful and perfect for a quick weeknight meal for the family.
Equipment
- 1 Sauté Pan
Ingredients
- 1 large Yellow Onion
- 1/3 cup Trader Joe's Unsalted Roasted Peanuts
- 1/2 cup sliced small red pepper You can get hot or mild.
- 2 tbsp Vegetable Oil
- 1 bag Trader Joe's microwave Jasmine Rice or make from scratch
- 1 bottle Trader Joe's Red Curry Sauce
- 1/3 cup Trader Joe's chunky peanut butter
- 1 cup Trader Joe's Chicken Stock
- 1 lb Diced Chicken Breast or Thigh
- 1 cup Shredded Trader Joe's Carrots
- 1 cup Trader Joe's baby spinach
- Lime wedges for serving
Instructions
- Heat a large deep frying pan over medium-high heat.
- While the pan heats up, cut the onion into large dice, coarsely chop the peanuts and thinly slice the chilli.
- Add the oil and onion to the pan and cook, stirring often, for 5 minutes or until the onion softens slightly and gets translucent
- Add the Trader Joe's Red Curry to the pan
- Cook, stirring constantly, for 1 minute. Stir in the stock and peanut butter. Bring to simmer.
- Add chicken. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until the sauce thickens slightly and the chicken is cooked through. If sauce gets too thick, add more water or stock
- Meanwhile, prepare the rice
- Divide chicken curry and rice among serving bowls. Top with carrot, spinach, peanuts and chillis. Serve with lime wedges, if using.
Notes
This recipe is infinitely variable. You can choose your protein, like pork, tofu or shrimp. If you want to kick up the heat, add some sriracha when you add the curry. This curry isn't all that hot. I used mild red peppers, but you can put any hot fresh peppers you want on here. Enjoy!