EASY (20 - 30 minutes)
BYO Ingredients & Utensils
3 tsp vegetable oil
1 tsp white vinegar
1 tsp sugar
small saucepan with lid
medium deep frypan with lid
Instructions
1. Start peanut rice
Coarsely chop the peanuts. Crush or finely chop the garlic. Rinse the rice until the water runs clear. Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add the peanuts and garlic, season lightly with salt and pepper and cook, stirring, for 1 min or until fragrant. Add the rice and stir to coat.
2. Finish peanut rice
Add 250ml (1 cup) water to the rice mixture, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until the rice is tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the peanut rice with a fork.
3. Brown chicken
Meanwhile, trim the pak choy and separate the leaves. Thinly slice the chicken. Heat 2 tsp vegetable oil in a medium deep frypan over high heat (see Kitchen notes). Cook the chicken, stirring, for 3-4 mins until browned. Remove from the pan.
4. Simmer curry
Return the pan to medium heat. Add the curry paste (see Kitchen notes) and cook, stirring, for 30 secs or until fragrant. Add the coconut milk, 1 tsp white vinegar, 1 tsp sugar and 1½ tbs water and bring to a simmer. Cook, stirring occasionally, for 4 mins. Add the pak choy and cook, covered, for 2 mins.
5. Serve up
Add the chicken to the curry, discarding any resting juices. Cook, stirring, for a further 1-2 mins until the chicken is cooked through and the pak choy is just tender. Taste, then season with salt. Divide the peanut rice and chicken curry among bowls and enjoy!
6. Kitchen notes
Ensuring the pan is really hot before adding the chicken prevents it from stewing and gives it a nice browned finish. ~ Our curry paste packs quite a punch of heat. We've suggested this amount for flavour, but feel free to use less if you don't like things too hot.