Thai Chicken Curry with Peanut Sauce

It is getting darker and darker at this time of year in Sweden and we all try to counter it by having lots of Christmas lights and candles as you can see from the picture below. To make things feel brighter we made a Thai chicken curry with peanut sauce. This recipe has rather strong taste but can be made milder simply by reducing the amount of spices and/or adding cream.

Thai Chicken Curry with Peanut Sauce (4 port.)

• 4 chicken files (cut in pieces)
• 2 cloves of garlic
• 1 dl peanuts (natural)
• 1-2 tsp Tobanjan (chili bean paste)
• 1-2 tsp red curry paste
• 2 tbs peanut butter
• juice from half a lime
• 1 tbs brown sugar
• 1 dl water
• 1 cube of chicken stock
• 1/2 tsp salt
• 1 dl cream
• Vegetables according to taste

Stir fry the chicken pieces quickly to give some surface and then remove from the pot. Chop garlic and peanuts, mix all ingredients (except for chicken, vegetables and cream) in the pot and let it boil. Simmer for a while and then pour in the cream.  Add chicken and vegetables (such as onion, green paprika (ピーマン) or pine apple) to the sauce and let the curry simmer.

We served this curry with salad and jasmine rice boiled together with a few clove seeds for that extra oriental taste. Another hit is to drink a coconut smoothie you will recognise from Panate's Steamed Thai Fish. Simply mix a can of coconut milk, one banana and a bit of pine apple and you will be dreaming of white sand beaches and palm trees all night.