This Peanut Coconut Chicken Curry is good, like really good, like lick your plate clean good. It even tastes good as left overs. If you want you can remove the chicken and replace with Tofu. This recipe created 6 portions which I deemed huge, but I’ve been told I underestimate regular portion size, so it’ll serve 4-6 depending on appetite. If you want larger portions with more protein you can add in another chicken breast.
Peanut Coconut Chicken Curry
This Chicken Curry is cooked in a peanut coconut sauce for a deliciously hearty meal. This recipe is dairy free and can be made gluten free by omitting the rice.
Ingredients
- 1 tbsp coconut oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tbsp fresh ginger chopped
- 1 tsp Salt
- 1 tsp ground cumin
- 2 tsp curry powder
- 2 tsp ground turmeric
- 1/4 C peanut butter
- 1 can coconut milk
- 1 can Chopped Tomatoes
- 1 1/2 C vegetable broth
- 1 tsp sriracha
- 1/2 C fresh parsley
- 1 lime juiced
- 4 chicken breast cut into chunks
- 2 orange sweet potatoes peeled and cut into chunks
- 1 red bell pepper sliced
- 250 grams white mushrooms washed and sliced
- 120 grams snap peas washed, edges trimmed and halved
- cooked Jasmin Rice to serve
Instructions
- In a large pot warm the coconut oil over medium heat. Add the onion, garlic, ginger and salt and sauté until softened. About 5 minutes. Add the cumin, curry powder, turmeric, and sauté another minute. Add the peanut butter, coconut milk, canned tomatoes and broth and stir to mix. Simmer for 15 minutes. Add the sriracha and parsley. Remove from heat.
- If you have a stick blender you can simply blend the sauce (it’s easier). Alternatively, transfer to a blender and blend until smooth. Transfer back to pot. Add in lime juice and adjust seasoning as you want.
- If the sauce is too thick for the chicken and vegetables to cook in, add a little more broth
- Add the chicken cubes and sweet potato cubes to the sauce and cook on medium heat until the sweet potato is tender and the chicken fully cooked, 30-40 minutes
- Add the snap peas and pepper and cook until they’re just tender but not too soft, about 10 minutes.
- Serve with jasmin rice, a wedge of lime and fresh parsley.
Adapted from here
