Get the Recipe: Chicken Peanut Butter Curry
A quick and easy chicken and peanut buttery curry with bell peppers and green beans. Use any curry paste you have on hand!
Ingredients
- 13.5 oz (400 ml) canned coconut milk, regular or lite
- 3 Tablespoons Thai curry paste or Indian curry paste, *see Note 1 below for curry paste options
- 1/2 cup (175 ml) chicken broth
- 1/2 teaspoon turmeric
- 2 Tablespoons peanut butter, regular or natural
- 1 lb (454 g) boneless skinless chicken thighs, or breasts, cut into bite-sized pieces
- 1 large red bell pepper, chopped into bite-sized pieces
- 4 oz (115 g) green beans, fresh or frozen and cut in pieces if fresh
- 1/2 lime, for drizzling
For garnish and serving:
- cilantro or Thai basil, chopped
- basmati rice, for serving (optional)
Instructions
- Spoon 2 Tablespoons of the coconut cream from the top of the can of coconut milk into a deep skillet over medium heat. Add the curry paste and cook for 3-4 minutes, stirring constantly. Add the remaining coconut milk, chicken broth, and turmeric.
- Tip! If the sauce is not smooth after adding the coconut milk, use a whisk to smooth it out.
- Bring to a simmer, then add the peanut butter and stir to combine.
- Add the (uncooked) chicken and bell pepper and simmer over medium-low heat for 15-20 minutes, or until the chicken is cooked. Add the green beans and simmer for another 4-5 or until the green beans are tender. Taste the sauce and add salt to the sauce, as needed. (If the sauce tastes flat, it needs salt!) Squeeze the juice from the 1/2 lime and stir in.
- Serve immediately, garnished with chopped cilantro or Thai basil and with rice, if desired.
Notes
Nutritional information is for full-fat coconut milk.
Note 1: You can use red, yellow or green Thai curry paste or any Indian curry paste, such as Madras, Massaman, Panang, Vindaloo or Korma. I used Madras here.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe, including substitution suggestions, step-by-step photos and a recipe video, that you may find helpful.
Watch how to make it
Serving: 1serving, Calories: 443kcal, Carbohydrates: 14g, Protein: 28g, Fat: 33g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 162mg, Potassium: 761mg, Fiber: 5g, Sugar: 8g, Vitamin A: 3283IU, Vitamin C: 62mg, Calcium: 63mg, Iron: 4mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
