This was almost a peanut butter stew…. I had every intention of making a curry and then when I went to add the chili powder to the sauce I realised it had more than just chili in it! Miss still avoiding garlic over here! Who knew that most chili powders have garlic powder in them!!!
Luckily I then found some chili flakes which I proceeded to add with vigor. Once blended the sauce had a little more heat than intended and hence the coconut milk went into the mix. The end result was a thick rich dreamy curry sauce with a peanut butter undertone. DEEEEEEELICIOUS! I’ll definitely be making this one again. It went down pretty well with my fussy father who is partial to my mum’s home cooking and tends to draw every comparison possible when there is an alternative put up in front of him. However, he is a sauce man. A dinner is always better with a sauce so I won him over with this one.
To keep it low FODMAP I didn’t use any garlic, but did fry off the chicken pieces in a garlic and chili infused olive oil. The fructans in garlic aren’t fat soluble so it flavours the oil without leaching into it! Such a game changer.
Paired with beef dripping roast baby potatoes because I’m also trying to introduce more animal fats as I finally tackle my hormonal issues or lack there of my menstrual cycle. Bit of a random but honest diversion to my health status, I just like to explain myself and you could say I’m an open book, at least these days!
I’ll be sharing more on that side of things soon and in the meantime a little more here and there over on my Insta stories. Curry… peanut butter, chicken, and a good quality no gum or preservative added coconut milk…my favourite brand is Biona. I actually used their coconut cream this time around which is even more luscious!
Creamy Peanut Butter Coconut CurryPrint Recipe
- 1 tbsp garlic and chili infused olive oil
- 8 boneless skinless chicken thighs, chopped into bite size pieces
- 90g smooth Rich Roast Meridian Foods Peanut Butter
- 160ml Biona Coconut Cream; you could use full fat coconut milk which is about 50 -60% coconut, the cream is 80% coconut
- 400ml passata or canned tomatoes
- 1 inch peeled ginger
- 1 tbsp maple syrup
- 1 tsp coriander
- 1 tsp turmeric
- 1-2 tsp chili flakes depending on how spicy you want the curry!
- 1 tsp cumin
- 250ml water
- 1/2 - 1 tsp salt; to taste
- Roast potatoes, Greek yogurt and Fresh Basil or herb of choice to serve!
Heat a large pan over a medium to high heat. Add the olive oil and fry off the chicken thigh pieces until browned on most side; about 5 minutes.
Add peanut butter through to cumin to a high speed blender and blend until silky smooth.
Add sauce to the chicken thighs, add the water, stir and bring to the boil. Leave to simmer for 20 -25 minutes; until the sauce has reduced down.
Season to taste.
Serve curry alongside roast crispy baby potatoes, topped with a dollop of Greek yogurt or non dairy natural alternative if necessary. Garnish with herb of choice! I'm on a bit of a basil kick at the moment!