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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%
detailed view... how is this calculated?

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Recipe #97583 | 25 min | 5 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: currybunny
Aug 11, 2004

I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy!

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Imagenie

On Jun 8, 2009

My DH and I really liked this. Reminded me of Chicken sate with peanut sauce, which is a favorite. I sauted some chopped onions at the beginning and added slivered carrots and green beans at step four. I used regular coconut milk, couldn't find lite. It wasn't too spicy for our tastes. We had Asian Coleslaw as a side. Thank You.

0 people found this review helpful

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From: Chef Alsbury

On Apr 26, 2009

This was really good! I did have one problem when cooking - the pan was too hot for the chili sauce & curry, and it spattered everywhere, so be fore-warned! It tasted great - my husband really liked it, too!

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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!

4 people found this review helpful

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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.

3 people found this review helpful

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