Chicken with Peanut Curry Sauce | Peri's Place For Recipes

Chicken with Peanut Curry Sauce
Prep Time
With prep, 30 minutes to table
Cook Time
With prep, 30 minutes to table
Serves 4


  • 2 tablespoons coconut oil
  • 1 1/2 pounds chicken breast, cut in 1-inch pieces
  • Salt and pepper
  • 1 cup Snow Peas
  • 1 cup peppers (cut into large chunks)
  • 1 cup broccoli florets
  • 1 cup carrots (sliced thin)

Peanut Sauce:

  • 1 1/2 cups coconut milk
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon red curry paste
  • 1/3 cup chunky peanut butter
  • 2 tablespoons brown sugar
  • Coconut Rice, recipe follows
  • Cilantro sprigs for garnishing

Coconut Rice:

  • 3/4 cup coconut milk
  • 1 1/4 cup low-sodium chicken broth
  • 1 cups jasmine rice
  • 1/4 cup shredded coconut, toasted (optional)


Chicken w/Curry Sauce:

  1. Prepare the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Set aside.
  2. Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked almost through stirring occasionally, about 5 minutes.
  3. Pour sauce into a frying pan over the chicken, stir to combine.
  4. Turn heat up to high and bring to boil, stirring occasionally. When boiling, reduce the heat and simmer until sauce thickens slightly, approximately 5 - 7 minutes.
  5. Add vegetables and continue cooking for 2 - 4 minutes.
  6. Serve over Coconut Rice or plain steamed rice.

Coconut Rice

  1. In a medium saucepan, combine coconut milk, chicken broth, and rice. Bring to a boil over medium-high heat.
  2. Reduce a simmer and cook for 20 minutes. Fluff rice with fork and stir in toasted coconut.
  3. Serve.

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