Method
- In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute.
- Chop chicken into cubes. Add the chicken and seal, stirring to evenly cook.
- Add the peanut butter and mix through.
- Then add the cream, stir to combine. Reduce heat and simmer until the chicken is cooked, about 4 minutes.
Ingredients
500g skinless chicken breasts
1 tbsp red curry paste
2 tbsp crunchy peanut butter
¾ cup (190mL) cream
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