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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