Chicken + Peanut Butter = Delish!

Update - If you liked this yummy curry soup, come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset for a whole stockpot full of great recipes!!

I have been craving the spicy food lately, even with the really warm winter we have been having, there is nothing better than a warm bowl of spicy soup on a winter day!  I went looking for a curry recipe that used the ingredients that I had in the cupboard already and I found this super easy one on delish.com.

Easy Peanut Butter Curry

Every time I read peanut butter and chicken together, in the same soup, I'm a little weirded out.  I mean you wouldn't have a chicken and peanut butter sandwich, right?  But this Peanut Butter Curry was super easy and fantastic!  For the original recipe, visit the link above, here is my adapted version that is a little spicier and includes more vegetables

3/4 C smooth peanut butter

2 C low-sodium chicken broth

3 T madras curry paste

1 can (13 2/3-ounce) unsweetened light coconut milk

1 can (14 1/2-ounce) fire-roasted diced tomatoes (I used Muir Glen)

2 boneless skinless chicken breasts

1 pkg (8 ounce) sliced mushrooms

1/2 C shredded carrots

Coat a pan with non stick spray and cook the chicken breasts, set chicken breasts aside and shred the chicken using two forks.  Using the same pan saute the mushrooms and carrots over medium heat until the carrots are soft. 

In a large saucepan, whisk broth and curry paste. Heat over medium heat to boiling.  Whisk in coconut milk and peanut butter, and simmer for 2 to 3 minutes.  Stir in tomatoes, chicken, mushrooms, carrots and cook until heated through. Sprinkle with peanuts and serve with lime wedges, if desired.

-Meg