Ingredients. 1¼ cups black rice; 1½ tbsp (30ml) red curry paste; 1½ tbsp smooth peanut butter; 3 tsp (15ml) coconut aminos (see Note); ½ tsp brown sugar; 400g free-range skinless chicken ...

Big flavors, minimal effort – A luscious peanut and coconut sauce wraps around anything it touches, creating a mouthwatering dish.; Perfect for busy weeknights – Ready in just 30 minutes ...

21 Takes on Chicken Curry, From Butter Chicken to Thai Curry Pastes. ... This recipe combines the delicious staple with chicken, coconut milk, eggplant, and basil. Get the Recipe. Save.

Add the chicken and spices, and cook for another eight to 10 minutes. 2. Stir in the peanut butter, green beans, coconut milk, sugar, soy sauce and sesame oil, and season with a generous pinch of ...

Add coconut milk, curry paste, water, peanut butter, coconut aminos, cayenne pepper, turmeric, curry powder and cinnamon. Stir to combine. Stir in bell pepper, chickpeas, frozen peas and brown sugar.

Make the peanut sauce by adding the coconut milk, peanut butter, brown sugar, curry paste and fish sauce in a pot over medium-high heat. Bring it to a simmer then lower the heat and cook 8-10 minutes.

Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans ...

Step 4: Cover with the chicken stock, miso paste, homemade peanut butter, and turmeric powder. Grate the ginger directly into the pan and let the mixture simmer.