Chicken Peanut Curry With Veggies Recipe

Name: Chicken Peanut Curry With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour; 2 tablespoons vegetable oil; 1 (15 ounce) can coconut milk (or lite coconut milk); 2 tablespoons sambal oelek (red chili or garlic paste); 2 tablespoons hot curry powder (or equivalent of red curry paste); 8 ounces water; 3 tablespoons peanut butter; 2 tablespoons fish sauce; 3 tablespoons brown sugar; 1 tablespoon soy sauce; 2 cups bell peppers or 2 cups mixed mushrooms or 2 cups onions or 2 cups broccoli or 2 cups zucchini; 1 lb boneless skinless chicken breast; 3 tablespoons olive oil, divided; 2 teaspoons garlic (fresh, minced, or jarred)

Servings: persons

2 tablespoons flour
2 tablespoons vegetable oil
1 (15 ounce) can coconut milk (or lite coconut milk)
2 tablespoons sambal oelek (red chili or garlic paste)
2 tablespoons hot curry powder (or equivalent of red curry paste)
8 ounces water
3 tablespoons peanut butter
2 tablespoons fish sauce
3 tablespoons brown sugar
1 tablespoon soy sauce
2 cups bell peppers or 2 cups mixed mushrooms or 2 cups onions or 2 cups broccoli or 2 cups zucchini
1 lb boneless skinless chicken breast
3 tablespoons olive oil, divided
2 teaspoons garlic (fresh, minced, or jarred)

1
Chop veggies into bite-sized pieces and set aside.
2
In a small saucepan, whisk together flour and oil over low heat.
3
When it starts to bubble, add all sauce ingredients (all in the ingredients list from coconut milk down to soy sauce) and whisk periodically.
4
Heat sauce until it starts to boil lightly.
5
Continue to whisk.
6
Let it boil for a minute or two, until thickened slightly, and then remove from heat.
7
While the sauce is cooling down, heat 2 T olive oil in a larger frying pan or skillet, over medium or medium/hot heat.
8
When the oil is hot, add the veggies and stirfry 2-5 minutes, depending on which veggies you chose, until they are crisp-tender.
9
When the veggies are just done, add the garlic and stir-fry for 30 seconds longer.
10
Remove veggies from pan and place in a bowl or on a large plate.
11
Add 1 T of olive oil to the pan and add chicken.
12
Stirfry for 2-3 minutes, until browned on all sides and cooked through.
13
Once the chicken is cooked, lower the heat and add the veggies back to the frying pan.
14
Pour the sauce over chicken and veggies and stir until heated.
15
Serve over saffron rice or plain steamed rice.

547

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons flour, 2 tablespoons vegetable oil, 1 (15 ounce) can coconut milk (or lite coconut milk), 2 tablespoons sambal oelek (red chili or garlic paste), and more.

Yes, Chicken Peanut Curry With Veggies 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 Peanut Curry With Veggies

How did you like this recipe?

Frequently Asked Questions