Ingredients

1 tbsp neutral oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 tsp ginger (approx 4cm piece), grated

2 tbsp mild or medium curry powder

2 tsp ground turmeric

500g skinless, boneless chicken thighs, cut into bite-sized pieces

400ml coconut milk

8 tbsp unsweetened peanut butter

2 tbsp sriracha

2 tsp fish sauce

1 tbsp caster sugar

1 lemongrass stalk

150g green beans, halved

1 red pepper, thinly sliced

50g salted or roasted peanuts, roughly chopped

Fresh coriander leaves

Cooked rice

Lime wedges

Instructions

Step 1: Heat the oil in a large frying pan over medium heat. Fry the onion with a good pinch of salt for around 5 minutes until it begins to soften.

Step 2: Add the garlic and ginger, frying for 2 minutes. Stir in the curry powder and turmeric, and stir-fry for about one more minute.

Step 3: Add the chicken pieces to the pan, coating them in the spicy onion mixture. Cook for 3-4 minutes until the chicken is sealed on all sides.

Step 4: Pour in the coconut milk and 200ml water. Add the peanut butter, sriracha, fish sauce, and caster sugar. Stir to combine thoroughly.

Step 5: Prepare the lemongrass by removing any woody outer leaves and then bash it with the end of a rolling pin. Cut it in half and add to the curry.

Step 6: Bring the curry to a simmer and cook for 10 minutes, allowing the sauce to thicken and the chicken to cook through.

Step 7: Add the green beans and red pepper, simmering for another 4-5 minutes until the vegetables are just tender.

Step 8: Taste the curry and adjust seasoning with extra sugar, fish sauce, or salt if needed. Remove the lemongrass stalk.

Step 9: Stir through most of the chopped peanuts. Serve topped with fresh coriander and the remaining peanuts, alongside cooked rice and lime wedges for squeezing over.

Tips & Variations

For a milder curry, reduce the sriracha or substitute with a sweet chili sauce.

Use chicken breast if you prefer leaner meat, but avoid overcooking to keep it tender.

Try swapping green beans and red pepper for other seasonal vegetables like broccoli or snap peas.

To deepen the peanut flavor, toast the peanuts lightly before chopping and adding them to the dish.

FAQs

Can I use dried lemongrass instead of fresh?

Fresh lemongrass is preferred for its aromatic flavor, but if unavailable, dried lemongrass can be used. Use about one tablespoon of dried lemongrass and add it earlier during cooking to allow flavors to develop.

Is there a vegan version of this curry?

Yes, substitute chicken with tofu or chickpeas and use a vegan fish sauce alternative or soy sauce. Ensure the peanut butter and other ingredients are free from animal products.