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Adam Liaw’s peanut butter curry

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This simple one-pot curry has a lovely richness from the peanut butter and coconut milk. It’s perfect with a bowl of steamed rice and some steamed vegetables or a light salad. You can enjoy this curry straight away, but like most curries and stews it tastes even better if left to cool and then reheated.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Adam Liaw’s peanut butter curry

Ingredients

  • 2 tbs vegetable oil
  • 2 large onions, finely sliced
  • 4 garlic cloves, chopped
  • 1 tbs grated fresh ginger
  • 1 tbs ground turmeric
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tsp chilli powder (optional)
  • 1kg boneless, skinless chicken thighs, cut into 5cm pieces
  • 1/2 cup (125g) smooth peanut butter
  • 1 tin (400g) diced tomatoes
  • 1 tin (400ml) coconut milk
  • 1/2 tsp sugar
  • Salt, to season
  • Coriander leaves, to serve
  • 2 tbs chopped peanuts (optional)
  • Lime cheeks or wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a heavy-based pot over a medium heat and add the onion, garlic and ginger. Fry, stirring regularly, for about 5 minutes until very fragrant and starting to brown. Add the ground spices and chilli, if using, stirring well to combine. Add the chicken and stir to coat. Add the peanut butter, tomatoes, coconut milk and sugar and stir well.

  2. Step 2

    Bring the mixture to the boil, then reduce the heat and simmer uncovered for 15–20 minutes until the chicken is very tender, stirring occasionally. If the sauce thickens a bit too much, you can add a little water.

  3. Step 3

    Taste and adjust the seasoning as required. Scatter with coriander and a sprinkling of ground peanuts, if you like, and serve with lime wedges.

    Tip: Controlling the amount of liquid is the key to braised dishes and curries like this. Too much watery liquid and it will taste insipid, but too little and it might catch on the base of the pot and burn. Every stove and pot will be different, so use your own judgement about when to cover the pot and when to leave it uncovered, and whether you might need to add a splash of water as it thickens towards the end.

    This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.