Chicken In Peanut Curry Recipe

Name: Chicken In Peanut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans coconut milk; 2 tablespoons red curry paste; 1/4 cup creamy peanut butter; 4 teaspoons sugar; 4 teaspoons fish sauce (or soy sauce if you prefer); 4 chicken breasts (tofu also works well); 1 tablespoon minced garlic; 1 onion, chopped; cornstarch; salt

Servings: persons

2 (15 ounce) cans coconut milk
2 tablespoons red curry paste
1/4 cup creamy peanut butter
4 teaspoons sugar
4 teaspoons fish sauce (or soy sauce if you prefer)
4 chicken breasts (tofu also works well)
1 tablespoon minced garlic
1 onion, chopped
cornstarch
salt

1
In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
2
Set aside and cool adding cornstarch to thicken.
3
While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
4
Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
5
Combine the garlic, onion and chicken with the sauce and heat.
6
Spoon the chicken peanut curry over rice and enjoy.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (15 ounce) cans coconut milk, 2 tablespoons red curry paste, 1/4 cup creamy peanut butter, 4 teaspoons sugar, and more.

Yes, Chicken In Peanut Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Peanut Curry

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