Thai Peanut Chicken Curry {20 Minutes}

shuangyskitchensink.com

Patrick Tam

2 lb of chicken (thighs and/or breast)

1 tbsp arrowroot flour * 2 tbsp water

¼ cup creamy peanut butter**

1 ¼ cup canned coconut milk, full fat

3 to 4 tbsp red curry paste

1.5 to 2 tsp salt, divided

Dashes of cayenne pepper (optional)

1 cup red pepper (optional)

1 tbsp fresh ginger (minced)

1 tbsp cooking oil

Directions at shuangyskitchensink.com

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