Chicken with Peanut Curry Sauce

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Picture of Chicken with Peanut Curry Sauce Recipe Photo: Chicken with Peanut Curry Sauce Recipe
Rated 4 stars out of 5
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Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 78 reviews

  • on April 28, 2013

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    This had the opportunity to be good. It was a little too peanut buttery where I wished it was more red curry taste. Even my husband said it was a tad bland, I think the peanut butter over powered the curry paste. I would try maybe 1/4 cup peanut butter next time or you could add another teaspoon of red curry paste so the "curry" flavor comes through with all its delicate flavors. We added water chestnuts for a little crunch FYI

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  • on February 05, 2013

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    This was delicious!!! I felt like licking the spoon!! I used honey instead of brown sugar and I seasoned the chicken while it was cooking with salt, pepper, curry powder and garlic powder. The sauce is incredible... very very good!!

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  • on January 10, 2013

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    I have probably made this 20 times in the past few years, and it is always delicious!

    people found this review Helpful.
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