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| 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% | |
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.
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- 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: Judy in WA Chef #763912
On Oct 30, 2009
Hi FWC This is a great curry. Now having said that I had to make some changes because of what I had in my cupboard. Green curry paste instead of red. Pork instead of chicken. I also omitted the cornstarch. (don't like) I was wanting a curry base for EGGPLANT, so that was my star ingredient. Cut eggplant into about 1/2 in cubes, then roasted it under the broiler for about 2-3 minutes and then added it to the sauce I found the sauce a little thicker than I wanted and so used a little chicken broth to the sauce and this thinned it out perfectly. oh, also added fresh chopped garlic. served with fresh squeezed lime and cilantro. Excellent Thank you Judy in Wa
From: dandr
On Oct 16, 2009
Great taste! I used beef instead of chicken and added some sliced carrots. My 5 year old kept saying it tasted so great. I used Wondraflour instead of cornstarch and just added all the sauce ingredients to the beef after it was cooked.
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: Georgiapea
On May 19, 2009
This was phenomenal! I used low-fat coconut milk. It still turned out really great, though probably not as thick as it would be with the regular. I also added a red bell pepper. YUM. My house still smells delicious. Added some fresh basil and cilantro at the end, served over Thai ginger rice (204862). A+
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