1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (211g) Recipe makes 8 servings The following items or measurements are not included below: red curry paste |
||
| Calories 401 | ||
| Calories from Fat 274 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.5g | 46% | |
| Saturated Fat 20.2g | 101% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 370mg | 15% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 10.4g | ||
| Protein 20.5g | 40% | |
people who like this recipe also like:
Lamb Meatballs with Spicy Tomato Cream Sauce
By: Kelly M.
By: Marie
Five-spice Chicken Noodle Soup
By: Barb Gertz
By: MizzNezz
By: DiB's
Ingredients
- 2 (15 ounce) cans coconut milk
- 2 tablespoons red curry paste
- 1/4 cup creamy peanut butter
- 4 teaspoons sugar
- 4 teaspoons fish sauce (or soy sauce if you prefer)
- 4 chicken breasts (tofu also works well)
- 1 tablespoon minced garlic
- 1 onion, chopped
- cornstarch
- salt
Directions
1
In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.2
Set aside and cool adding cornstarch to thicken.3
While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.4
Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.5
Combine the garlic, onion and chicken with the sauce and heat.6
Spoon the chicken peanut curry over rice and enjoy.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Balsamic Glazed Chicken With Spring Onion Mash
Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Beans
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: ErinCate
On Nov 21, 2008
Very quick and yummy! I went back and forth with trying to decide if it needed more peanut butter for a more robust peanutty taste, but finally decided that for the first time I would make it as instructed. Increasing the PB is probably something I will try in the future. Next time I also look forward to having it with noodles and adding some colorful veggies.
From: Wiggy #1
On Aug 18, 2008
I loved this recipe. Really easy and very tasty. We had it with noodles and it was delicious.
From: Rick Young
On Sep 28, 2002
Once in a rare while a recipe will come along which exactly meets the standards of the most discriminating of your tastebuds. This is such a recipe! It was quite straight forward to make and a joy to eat. I was torn between wanting to stay at the table to eat more or rush back to the kitchen to get another batch started so that when I finished eating the first I wouldn't have to wait for the next batch. My advice to folks contemplating making this recipe would be to double the recipe right up front. Serve your favorite Pad Thai Noodle recipe along with this dish and your reputation will be made. Thanks, ShannonBecker!!
From: melsmom
On Oct 1, 2007
Excellent and very easy recipe. I used Patak hot curry paste. I also added 1/4 cup shredded coconut to the sauce. I didn't use the cornstarch because the sauce was thick enough without it. I served this with rice cooked with mixed vegetables and raisins and naan bread. I make this at least twice a month. Thanks for a great recipe. Rita
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved