Red Curry Coconut & Peanut Chicken

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar creaminess with less sugar.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while retaining flavor.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chicken pieces to the skillet and cook until browned, about 5-7 minutes.

Mix in red curry paste, stirring to coat the chicken evenly.

Pour in coconut milk and peanut butter, stirring until smooth and combined.

Add sliced bell pepper and carrot, simmering for 10-12 minutes until vegetables are tender.

Stir in lime juice, fish sauce, and brown sugar, adjusting seasoning to taste.

Remove from heat and fold in fresh basil and cilantro just before serving.

Serve over rice or noodles, garnished with chopped peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens