Chicken with Peanut Curry Sauce

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Tropical Tastes

Rated: 4 stars out of 5Rate itRead users' reviews (70)

RECIPE
COMMENTS & REVIEWS(70)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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)

For sauce:

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

Directions

Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.

Coconut Rice:

3/4 cup light coconut milk (recommended: A Taste of Thai)

1 cup low-sodium chicken broth

1/2 lime, juiced

2 cups instant rice

1/4 cup shredded sweetened coconut, toasted

In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.

Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.

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Comments & Reviews

recipe Chicken with Peanut Curry Sauce
lindsey arcadia, CA 05-31-2009
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Good
Rated: 5 stars out of 5

Tasty !!!
recipe Chicken with Peanut Curry Sauce
Joanne Seattle, WA 03-25-2009
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4 stars with some easy modifications
Rated: 4 stars out of 5

I agree with others that this is a delicious recipe, with a few modifications. To the sauce, I added 1 teaspoon sesame... oil, & 2 cloves minced garlic. (Since I didn't have chunky peanut butter, I used smooth and added 1/4 cup chopped peanuts.) The first time I made this according to the recipe, everything ended up overcooked, so I recommend the following modifications to the instructions: Make the sauce first so it's ready as soon as the chicken is browned. Quickly brown the chicken (don't worry about cooking it through, it will finish cooking as sauce thickens) then add the sauce. Bring to a boil then simmer per recipe instructions. Then add the vegetables and heat through. This assures the sauce thickens without overcooking the other ingredients. I served this with steamed (not instant) rice and these condiments- Toasted shredded, sweetened coconut Chopped peanuts Sliced scallions Cilantro Lime slices This was fast, easy and delicious. My husband & 2 teenage daughters loved it and I will make it again! Read more
recipe Chicken with Peanut Curry Sauce
Marna Eagan, MN 01-21-2009
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A great concept but the recipe needed help
Rated: 3 stars out of 5

With my improvements, I give it 5 stars. Mostly it needs scallions and garlic added to the veggies. Most importantly, it y... needs real (not instant) rice, so I used 3/4 c Basmati in a rice cooker with 1.5 cups total liquid. I omitted the toasted coconut, to keep it simple considering I was adding additional veggies and making real rice and it wasn't missed. To make it more convenient and less wasteful, I used one can of coconut milk, a little more than half in the sauce and a bit less than half in the rice. I added additional chicken broth or water to the rice, if I was short liquidRead more
recipe Chicken with Peanut Curry Sauce
Melissa Concord, NC 11-11-2008
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I'll make it again...with some adjustments :)
Rated: 3 stars out of 5

My husband and I are thai food fanatics. So we were excited to try this. We ended up adding WAY more curry paste because it... turned out sort of bland. And we served it over rice noodles. It was better left over. I think I'll use fresh veggies next time too.Read more
recipe Chicken with Peanut Curry Sauce
catherine New York, NY 11-06-2008
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will make it again and again
Rated: 5 stars out of 5

My husband said, 'this is sooo good' and later 'fantastic.' We love Thai food, and I was a bit concerned that this wouldn't... taste 'Thai' enough, but we both loved the flavor. It was like a good penang curry from a Thai restaurant. To modify it, I used fresh green and red bell pepper strips instead of frozen, used boneless chicken thighs instead of breast and I omitted the chicken stock, since reviewers said it made the sauce too thin. I also decided on French cut frozen green beans and added a bit more peanut butter (about 1/2 cup total). The brand of curry paste we used was 'Maesri' (imported from Thailand). One tablespoon was the perfect amount -- enough to add decent spice and heat, but not too spicy. We loved it!Read more
recipe Chicken with Peanut Curry Sauce
Kristin Malden, MA 07-13-2008
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Creamy, Delicous and Fancy
Rated: 5 stars out of 5

My roomate and I make this dish for visitors we want to impress :) I substitute light coconut milk and also use long,thin... French green beans or haricots vert,(Trader Joe'd sells a beautiful frozen bag of them) to up the style of the dish. Love it!Read more