Description
A delicious coconut curry chicken dish that is creamy and flavorful.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium sweet onion, chopped
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup natural peanut butter
- 3 tbsp red curry paste (adjust spice level to taste)
- 2 tbsp vegetable oil
- Juice of 1 fresh lime
- 1/2 cup chopped toasted peanuts (for topping)
- Fresh cilantro (optional, for garnish)
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add chopped onions and minced garlic; sauté until translucent.
- Season chicken breasts with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until no longer pink.
- Stir in red curry paste and peanut butter; cook for an additional minute to combine flavors.
- Slowly pour in coconut milk while stirring gently; bring to a simmer.
- Simmer uncovered for 10-15 minutes until the sauce thickens slightly, stirring occasionally.
- Finish with fresh lime juice and top with chopped peanuts before serving over rice or noodles.
Notes
- This dish pairs well with rice or noodles.
- Add more red curry paste for a spicier flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg