Peanut Butter Chicken Curry
Recipe by:This quick and easy Peanut Butter Chicken Curry recipe has warm spices, peanut butter, red curry, and coconut milk that come together for a rich and delicious sauce.
Ingredients
- 2 tablespoon (30 ml) olive oil, divided
- 2 lbs (907 grams) boneless skinless chicken breast cut into bite-sized cubes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 garlic cloves peeled and minced
- 1 tablespoon minced fresh ginger
- 3 tablespoon red curry paste
- ½ cup (130 grams) creamy peanut butter
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (omit if using a very spicy curry paste)
- ½ tablespoon fish sauce
- ½ teaspoon sesame oil
- 2 cans coconut milk (13.5 ounces) each)
- roasted peanuts & chopped cilantro for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.2 tablespoon olive oil, divided
- Sprinkle the salt and pepper over the chicken and toss to coat. Transfer the chicken pieces to the skillet in an even layer. (Cook in batches, if needed) Cook for 2-3 minutes on each side, until golden brown. The chicken does not need to be cooked through as it will finish cooking in the sauce. Transfer the browned chicken to a plate and set aside.2 lbs boneless skinless chicken breast, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to medium. Add the minced garlic and ginger and cook for one minute, stirring continuously to prevent burning.4 garlic cloves, 1 tablespoon minced fresh ginger
- Add the red curry paste and stir for an additional minute.3 tablespoon red curry paste
- Add in the remaining ingredients and whisk until smooth. Then add the chicken to the sauce. Bring to a simmer, then reduce to low heat and cook for 10 minutes, stirring continuously.½ cup creamy peanut butter, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, ½ tablespoon fish sauce, ½ teaspoon sesame oil, 2 cans coconut milk
- Serve over steamed rice and top with roasted peanuts and chopped cilantro.roasted peanuts & chopped cilantro
Notes
Add Vegetables: Add your favorite vegetables, like sweet potatoes or broccoli, when you add the chicken back in.
Thicken Sauce: If the sauce is thinner than you prefer, make a slurry by missing ¼ cup of warm sauce with 1 tablespoon of cornstarch, then add the mixture back into the peanut sauce and cook for several minutes.
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days, or in the freezer for 3 months.
Nutrition
Calories: 457kcal | Carbohydrates: 8g | Protein: 30g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 449mg | Potassium: 738mg | Fiber: 1g | Sugar: 2g | Vitamin A: 984IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 4mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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