One Pan Peanut Beef Curry Recipes

CHEF JOHN'S PEANUT CURRY CHICKEN

Chef John's Peanut Curry Chicken image

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

Ingredients

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

ONE-PAN PEANUT-BEEF CURRY

One-Pan Peanut-Beef Curry image

Get all the flavor with minimal cleanup when you make One-Pan Peanut-Beef Curry. One-Pan Peanut-Beef Curry is extra tasty served on a bed of warm rice.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tsp. oil, divided
1 lb. beef sirloin steak, cut into thin strips
4 tsp. curry powder, divided
1 small onion, chopped
1 Tbsp. each minced garlic and gingerroot
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup water
1/4 cup creamy peanut butter
1-1/2 tsp. chili-garlic sauce
1/4 cup chopped PLANTERS Lightly Salted Dry Roasted Peanuts
1 lime, cut into 4 wedges

Steps:

Heat 1 tsp. oil in large skillet on medium-high heat. Add meat and 1 Tbsp. (3 tsp.) curry powder; cook 3 to 5 min. or until meat is done, stirring frequently. Remove meat from skillet; cover to keep warm.
Add remaining oil to skillet along with the onions, garlic and ginger; cook and stir 3 min. or until onions are crisp-tender. Sprinkle with remaining curry powder.
Add sour cream, water, peanut butter and chili-garlic sauce to ingredients in skillet along with the meat; cook and stir 1 min. or until sauce is well blended and heated through. Remove from heat. Sprinkle with nuts.
Serve with lime wedges.

Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 200 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 5 g, Protein 30 g

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