45 minutes
A soul-warming soup that combines the spiciness of red curry with the richness of peanut butter and the heartiness of chicken.
tablespoons
Boneless, Skinless Chicken Thighs, cut into 3/4-inch pieces
0 lb
to taste
Black Pepper, freshly ground
to taste
Large Onion, finely chopped
each
Jalapenos, seeded and minced
each
Fresh Ginger, peeled and minced
tablespoons
Garlic Clove, minced
each
Thai Red Curry Paste
tablespoons
Plum Tomatoes, finely chopped
each
Smooth Peanut Butter
cups
tablespoons
Low-Sodium Chicken Broth
quarts
tablespoons
Lime Juice, fresh
tablespoons
teaspoons
Roasted Peanuts, chopped
for garnish
Fresh Cilantro, chopped
for garnish
1. Cook Chicken
Heat canola oil in a large saucepan over medium heat. Add the chicken thighs seasoned with kosher salt and black pepper. Cook for about 5 minutes, stirring occasionally, until browned and cooked through. Remove chicken with a slotted spoon and set aside.
2. Sauté Aromatics
In the same saucepan, sauté the onion, jalapeños, ginger, and garlic for about 8 minutes until softened and just beginning to brown.
3. Add Curry Paste and Tomatoes
Stir in the red curry paste and cook for about a minute. Add the chopped plum tomatoes, peanut butter, and sugar, stirring until well combined.
4. Combine Broth and Season
Whisk in the chicken broth and soy sauce, bringing the mixture to a gentle boil. Add the cooked chicken back into the saucepan, reduce heat, and simmer.
5. Finish with Lime Juice and Sriracha
Stir in the lime juice and sriracha. Adjust seasoning with additional salt and pepper if needed.
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