Curried Sauteed Chicken Chunks with Coconut Milk Recipe

Name: Curried Sauteed Chicken Chunks with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice; 1 teaspoon Curry Powder or commercial curry powder; Salt; 1 teaspoon minced fresh chile or red pepper flakes; 1 tablespoon minced lemongrass; 3 tablespoons butter or neutral oil, such as canola or grapeseed; 2 tablespoons nam pla (Thai fish sauce); 1 cup canned unsweetened or fresh coconut milk; 1 cup salted peanuts or cashews; 1/2 cup roughly chopped cilantro

Servings: persons

1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 teaspoon Curry Powder or commercial curry powder
Salt
1 teaspoon minced fresh chile or red pepper flakes
1 tablespoon minced lemongrass
3 tablespoons butter or neutral oil, such as canola or grapeseed
2 tablespoons nam pla (Thai fish sauce)
1 cup canned unsweetened or fresh coconut milk
1 cup salted peanuts or cashews
1/2 cup roughly chopped cilantro

1
Time: 30 minutes
2
1.
3
Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
4
2.
5
Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high.
6
When it melts, add the chicken.
7
Cook the chicken, stirring occasionally, until it loses its raw color.
8
Add the coconut milk and turn the heat to medium.
9
3.
10
Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds.
11
Garnish with cilantro and serve.

514

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 10 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice, 1 teaspoon Curry Powder or commercial curry powder, Salt, 1 teaspoon minced fresh chile or red pepper flakes, and more.

Yes, Curried Sauteed Chicken Chunks with Coconut Milk 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.

Curried Sauteed Chicken Chunks with Coconut Milk

How did you like this recipe?

Frequently Asked Questions