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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste sambal oelek 1 cup light coconut milk |
||
| Calories 309 | ||
| Calories from Fat 178 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 72mg | 24% | |
| Sodium 477mg | 19% | |
| Potassium 362mg | 10% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 4.5g | ||
| Protein 26.8g | 53% | |
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Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon red curry paste
- 1 teaspoon sambal oelek or other chili sauce
- 1 lb chicken breast (cut into small cubes or strips)
- 1 cup light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 tablespoons crunchy peanut butter
- 1 lemon, cut into wedges, to serve (optional)
Directions
1
Heat oil in wok.2
Add curry paste and sambal oelek and fry for one minute.3
Add chicken and stir fry for around 4 minutes, or til golden.4
Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.5
Serve on a bed of rice with lemon wedges and roti bread.6
(You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: Lambkyns
On Apr 25, 2008
Excellent! I didn't have the chili sauce...so substituted with sweetened chili sauce and left out the brown sugar...very nice!!!!
From: Renegade Chef
On Mar 25, 2008
Spicy, but not overpowering, with a lovely sweetness; very flavorful. I added green beans and served with basmati rice... I think the texture of basmati is really great for wet curries. I forgot the lemon, will add next time.
From: Chef PotPie
On Sep 26, 2006
Oh my, this was good, not just for me, but the rest of the folks that live here! I was scared of the sambal oelek along with the curry paste, but I did it! And I am not in the least bit sorry. It was spicy, and just to the edge for me. Hubby put more sambal on his, but he's defective in his too hot gene! LOL! I doubled the recipe, but I only used half the fish sauce, (I know it's important, but it smells like fish fertilizer, so I have to limit when I'm cooking and smelling.) I also used my fat free sub for the coconut milk, (Fat Free Coconut Milk (For Recipes)), and it all worked beautifully. I used creamy peanut butter and we passed peanuts at the table. This recipe is 10 stars! I think I will make it this way from now on, we love the spicyness and the good peanut flavor. I served this over wide rice noodles, and if you like the noodles I suggest using them, even better than rice! KEEPER! Thanks Beck!
From: SkysMama
On Oct 24, 2004
Chicken Satay is my favorite Thai dish and this reminded me of it - without the work. I don't like cooking with chunky peanut butter (personal preference), so I used smooth and then sprinkled it with chopped peanuts in the end. This was an easy, quick, inexpensive and TASTY dish. Thanks for sharing this Beck.
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