I'll bore everyone with the recipe anyway. It's really good
1 large onion peeled, roughly chopped
3 cloves garlic, peeled
2 tbsp vegetable oil
2 tbsp curry paste ie balti or madras
4 tbsp crunchy peanut butter
1 tbsp tomato puree
1 x 200g can chopped tomatoes
1 tbsp sultanas
1 x 400g coconut milk
600ml chicken stock
About 400g cooked chicken shredded/chopped
(Thats about 4 breasts, but I thought it could've easily used a couple more breasts than the recipe says, as this makes a lot of sauce. Could also use prawns or cooked chunky veggies too as an alternative)
- Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep saute pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the curry paste and fry for a minute longer. (The onion takes quite a few minutes to brown as it has to cook off the moisture in the onion mixture first)
- Stir in the peanut butter and fry until well combined and darkened. Keep it moving, make sure the mixture burn. Stir in the tomatoes and the tomato puree and cook, stirring to prevent sticking, for 1 minute.
- Add sultanas, coconut milk and stock. Stir gently until well combined and simmer for about 20 mins. Add the cooked chicken and simmer for 5 minutes more until hot and heated through.
Serve with rice, naan bread, popadoms and sliced banana/roasted peanuts.
Variation (haven't tried this, but sounds good): Turn this Thai by using Thai red curry paste, omitting the tomato and sultanas, and adding 1 tbsp fish sauce and juice of 1 lime. Serve with fresh coriander and shredded spring onion.
Yum!