Chicken with Peanut Curry Sauce

Name: Chicken with Peanut Curry Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps brown sugar; 2 Tbsps canola oil; 680 grams chicken breast, cut in 1-inch pieces; 1 sprig Cilantro for garnishing; 227 grams frozen cut green beans, thawed (recommended: C&W); 473 milliliters instant rice; 1 lime, juiced; 177 milliliters light coconut milk (recommended: A Taste of Thai); 355 milliliters light coconut milk; 2 Tbsps lime juice, plus wedges for garnishing; 118 milliliters low-sodium chicken broth; 237 milliliters low-sodium chicken broth; 79 milliliters chunky peanut butter; 227 grams frozen pepper strips, thawed (recommended: C&W); 1 Tbsp red curry paste; 4 servings Salt and pepper; 59 milliliters shredded sweetened coconut, toasted

Chicken with Peanut Curry Sauce

The recipe Chicken with Peanut Curry Sauce could satisfy your Indian craving in about 40 minutes. This recipe makes 4 servings with 938 calories, 58g of protein, and 36g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper strips, canolan oil, chicken breast, and a few other things to make it today. To use up the peanut butter you could follow this main course with the Peanut Butter Oatmeal Chocolate Chip Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat oil in a large frying pan over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.

Ingredients you will need

Whole Chicken

Add green beans and pepper strips and continue cooking for 3 minutes.

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Green Beans

Pepper

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce.

Ingredients you will need

Sauce

Whole Chicken

Peanuts

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Mixing Bowl

Whisk

Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.

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Vegetable

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Serve over Coconut Rice or plain steamed rice.

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Rice

Coconut

In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat.

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Chicken Broth

Coconut Milk

Lime Juice

Rice

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Sauce Pan

Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut.

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Coconut

Rice

Serve.

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 2Tbsps

canola oil 680grams

chicken breast, cut in 1-inch pieces 1sprig

Cilantro for garnishing 227grams

frozen cut green beans, thawed (recommended: C&W)473milliliters

instant rice 1

lime, juiced 177milliliters

light coconut milk (recommended: A Taste of Thai)355milliliters

light coconut milk 2Tbsps

lime juice, plus wedges for garnishing 118milliliters

low-sodium chicken broth 237milliliters

low-sodium chicken broth 79milliliters

chunky peanut butter 227grams

frozen pepper strips, thawed (recommended: C&W)1Tbsp

red curry paste 4servings

Salt and pepper 59milliliters

shredded sweetened coconut, toasted

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.