A delightful twist on a classic Thai-inspired dish, this recipe combines creamy peanut flavors with a hint of spice for a comforting and flavorful meal.
Heat a sauté pan over medium heat and add a drizzle of oil.
Using a neutral oil like vegetable oil ensures the flavors of the dish shine through.
Add the red curry paste and chili paste to the pan, stirring to release their aromas.
Cooking the paste briefly enhances its flavor.
Add the chicken breasts to the pan and cook until they are lightly browned on both sides.
Ensure the chicken is evenly cooked by flipping it halfway through.
Pour in the coconut milk, fish sauce, brown sugar, and peanut butter, stirring to combine.
Mixing the sauce thoroughly ensures a smooth and creamy consistency.
Simmer the mixture for about 10 minutes until the chicken is fully cooked and the sauce thickens.
Cover the pan partially to retain moisture while allowing the sauce to reduce.
Serve the curry over steamed jasmine rice.
Fluff the rice with a fork before serving for the best texture.
Garnish with crushed peanuts and a squeeze of fresh lime juice.
Adding the garnish just before serving keeps it fresh and vibrant.
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