Coconut milk and peanut butter-flavored with a little spicy kick of red curry makes this one creamy and delicious dish. It’s awesome served with white rice.
Coconut-Peanut Curry Chicken
- March 9, 2022
- 4
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Ingredients
- 2 tbsp olive oil
- 4 large boneless, skinless, chicken breasts,
- cut into bite-sized pieces
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and cut
- into ¼-inch strips
- 1 red green pepper, seeded and cut
- into ¼-inch strips
- 1 tsp white pepper
- 1 tsp ground ginger
- 4 tbsp yellow curry powder
- 2 tbsp red curry paste
- ¼ cup peanut butter
- 2 (14-oz) cans coconut milk, unsweetened
- Juice of 1 lime (plus additional lime slices
- for serving)
- 1 (14-oz) can baby corn, drained
- (whole or cut)
- GARNISH
- ¼ cup fresh cilantro, chopped
Directions
- Step 1
- Heat the olive oil in a large pan or skillet over medium heat. Add chicken pieces in a single layer without crowding. Cook for about 4 to 5 minutes per side or until chicken is browned
- Step 2
- remove with tongs and set aside on a plate. Repeat with remaining chicken pieces.
- Step 3
- In the same pot, add the onion and bell peppers and cook for 3 to 4 minutes over medium heat until the onion starts to soften. Then add the white pepper, ginger, curry powder, red curry paste, peanut butter, coconut milk and lime juice. Mix together and cook for another 5 minutes.
- Step 4
- Return the cooked chicken along with the baby corn to the pot
- Step 5
- stir and cook for 5 minutes.
- Step 6
- Serve with white rice and garnish with cilantro and lime slices.
