Hy-Vee Healthy You: Chicken with Peanut-Coconut Curry

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provide a similar flavor.

Prepare 2 cups of brown basmati rice in a microwave according to package directions.

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.

Add 1 sliced medium yellow onion and stir-fry for 1 minute.

Add 3 tablespoons of red curry paste and 2 teaspoons of minced garlic; cook for 30 seconds or until fragrant.

Stir in 1 can of light coconut milk, 3/4 cup of low sodium chicken broth, 3 tablespoons of PB2 powdered peanut butter, and 2 teaspoons of low sodium soy sauce; bring this mixture to a boil while stirring constantly.

Add 2 cups of rotisserie chicken breast and heat all the way through.

Stir in 1 cup of tightly packed organic baby spinach and cook until fully wilted.

Spoon the basmati rice into a serving bowl and top with the chicken curry mixture.

Sprinkle with 1/3 cup of chopped lightly salted dry roasted peanuts and garnish with a sliced Fresno chili pepper.

Serve with lime wedges if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens