Chicken with Peanut Curry Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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

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


  1. 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.
  2. 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:

  1. 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.

Cook’s Note

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