Tasty 10-minute peanut chicken coconut curry

If you’re a bit short on time but still want to enjoy a wholesome dinner with a kick of flavour, try this quick chicken coconut curry topped with crunchy peanuts. Its easy method means you can whip it up in just 10 minutes! And, like most curries, it will taste even better the next day, so make sure you pop any leftovers in the fridge and enjoy.

Serves 4

Ingredients

• 1 brown onion
• 55g (1/3 cup) unsalted roasted peanuts
• 1 long fresh red chilli
• 2 tsp olive oil
• 450g pkt microwave long-grain rice
• 1 tbsp red curry paste
• 270g can coconut cream
• 250ml (1 cup) chicken liquid stock
• 130g (1/2 cup) crunchy peanut butter
• 500g chicken breast, diced
• 140g (1 cup) shredded carrot
• 100g baby spinach
• Lime wedges, to serve (optional)

Method

1. Heat a large deep frying pan over medium-high heat.
2. While the pan heats up, cut onion into wedges, coarsely chop peanuts and thinly slice chilli.
3. Add oil and onion to the pan and cook, stirring often, for 1 minute or until the onion softens slightly.
4. Meanwhile, heat rice according to packet directions.
5. Add curry paste to pan. Cook, stirring constantly, for 30 seconds. Stir in coconut cream, stock and peanut butter.
6. Add chicken. Reduce heat to medium and simmer, stirring occasionally, for 4-5 minutes or until the sauce thickens slightly and the chicken is cooked through.
7. Divide rice and chicken curry among serving bowls. Top with carrot, spinach, peanuts and chilli. Serve with lime wedges, if using.