Quick Chicken Peanut Curry - cooking recipe

Ingredients

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

Preparation

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.
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.
Serve curry with steamed rice and baby bok choy. Sprinkle with peanuts.