Quick Chicken Peanut Curry

• 2 tbsp peanut oil
• 1 None red onion, peeled, sliced into wedges
• 1 None carrot, peeled, thinly sliced
• 2 tbsp Chinese five-spice powder
• 1 tbsp ground cumin
• 1 lb chicken thigh fillets, trimmed, chopped
• 1 (13.5 oz) can coconut milk
• 1/2 cup crunchy peanut butter
• 2 tbsp sweet chili sauce (optional)
• None None steamed rice, steamed baby bok choy and chopped toasted peanuts, to serve

1. Heat peanut oil in a wok or large frying pan over high heat. Stir-fry onion and carrot for 2-3 mins, until tender. Add spices and cook for 1 min. Add chicken and stir-fry for 3-4 mins, until browned.
2. Meanwhile, whisk together coconut milk, peanut butter and chili sauce until smooth. Add to wok. Simmer, stirring often, for 15-20 mins, until thickened slightly.
3. Serve curry with steamed rice and baby bok choy. Sprinkle with peanuts.

peanut oil, red onion, carrot, ground cumin, chicken thigh, coconut milk, crunchy peanut butter, sweet chili sauce, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/34370 (may not work)