Chicken with Peanut Curry Sauce Recipe

Name: Chicken with Peanut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 pounds chicken breast, cut in 1-inch pieces; Salt and pepper; 8 ounces frozen cut green beans, thawed (recommended: C&W); 8 ounces frozen pepper strips, thawed (recommended: C&W); 1 1/2 cups light coconut milk; 1/2 cup low sodium chicken broth,; 1 tablespoon red curry paste; 1/3 cup chunky peanut butter; 2 tablespoons brown sugar; 2 tablespoons lime juice, plus wedges for garnishing; Coconut Rice, recipe follows; Cilantro sprigs for garnishing

Servings: persons

2 tablespoons canola oil
1 1/2 pounds chicken breast, cut in 1-inch pieces
Salt and pepper
8 ounces frozen cut green beans, thawed (recommended: C&W)
8 ounces frozen pepper strips, thawed (recommended: C&W)
1 1/2 cups light coconut milk
1/2 cup low sodium chicken broth,
1 tablespoon red curry paste
1/3 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons lime juice, plus wedges for garnishing
Coconut Rice, recipe follows
Cilantro sprigs for garnishing

1
Heat oil in a large frying pan over medium-high heat.
2
Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
3
Add green beans and pepper strips and continue cooking for 3 minutes.
4
While chicken cooks, start the peanut curry sauce.
5
In a medium mixing bowl, whisk together all ingredients for the sauce.
6
Pour sauce into a frying pan over the chicken and vegetables, stir to combine.
7
Turn heat up to high and bring to boil, stirring occasionally.
8
Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
9
Serve over Coconut Rice or plain steamed rice.
10
3/4 cup light coconut milk (recommended: A Taste of Thai)
11
1 cup low-sodium chicken broth
12
1/2 lime, juiced
13
2 cups instant rice
14
1/4 cup shredded sweetened coconut, toasted
15
In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice.
16
Bring to a boil over medium-high heat.
17
Remove from heat and cover for 7 to 9 minutes.
18
Fluff rice with fork and stir in toasted coconut.
19
Serve.
20
Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 1/2 pounds chicken breast, cut in 1-inch pieces, Salt and pepper, 8 ounces frozen cut green beans, thawed (recommended: C&W), and more.

Yes, Chicken with Peanut Curry Sauce 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.

That's it — enjoy your meal!

Chicken with Peanut Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions