Thai Chicken and Vegetable Peanut Curry Video | SpiceTribe
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Thai Chicken and Vegetable Peanut Curry Video

    Chef Trent Blodgett

    Chef Trent Blodgett




      • 2 chicken breast, cubed
      • .5 cup of white onion, diced
      • 1 bunch green onion cut into 1-inch sticks
      • 2 Tbsp minced garlic
      • 2 Tbsp minced ginger
      • 1 bell pepper, sliced
      • 1 Tbsp [Long-tail Sunset]
      • 1 cup chicken stock
      • 2 Tbsp rice vinegar
      • 2 Tbsp soy sauce
      • 3 Tbsp peanut butter
      • 1.12 oz can of coconut milk
      • 1 cup of blanched spinach (optional) raw spinach also works
      • 1 Tbsp fish sauce
      • Juice of 1 lime
      Long-tail Sunset Thai Blend

      Long-tail Sunset Thai Blend

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      Step 1 -

      Heat pan to medium-high and add oil to coat.

      Step 2 -

      Sear chicken breast, it doesn’t need to be cooked through.

      Step 3 -

      Remove chicken from pan to a clean plate.

      Step 4 -

      Add onions and cook until translucent about 5 minutes. Cover the pot to create steam which will help clean the bottom of the pot.

      Step 5 -

      Add green onions and cook 2 min before adding garlic and ginger.

      Step 6 -

      Add bell pepper and cook 3 minutes until softened and looking caramelized.

      Step 7 -

      Add Long- tail Sunset and cook 1- 2 more minutes.

      Step 8 -

      Add chicken stock, rice vinegar and soy sauce.

      Step 9 -

      Bring to a boil and add peanut butter.

      Step 10 -

      Cook until peanut butter is fully melted in liquid and add coconut milk.

      Step 11 -

      Add chicken back to the pot and bring to a simmer. Cook for 5 more minutes on low heat.

      Step 12 -

      Add spinach and season with fish sauce and lime juice.

      Step 13 -

      Cover the top and let sit for a few minutes to cool and let the flavors meld. Taste again to see if it needs adjustment. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow

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