Creamy Coconut Curry Chicken with Peanuts
This Creamy Coconut Curry Chicken with Peanuts is a delightful blend of rich flavors and textures that transports you straight to the streets of Southeast Asia. Inspired by a cherished recipe from my college days when I worked at a lively Asian restaurant, this dish combines tender chicken simmered in a fragrant curry sauce, enriched with creamy coconut milk and the nutty goodness of peanuts. The addition of fresh herbs and spices elevates the dish, making it perfect for a cozy dinner or a gathering with friends. Serve it over fluffy steamed rice for a satisfying meal that will surely impress your family and friends!
6
Servings
436
Calories
18
Ingredients
Ingredients
boneless skinless chicken
2 lbs (cut into cubes)
large onion
1 (sliced into julienne)
garlic cloves
3 (mashed)
peanut oil
2 tablespoons (for cooking)
beef double bouillon cubes
1 (Knorr brand)
curry powder
3 tablespoons (for seasoning)
minced ginger
1 tablespoon (for flavor)
peanut butter
3 tablespoons (smooth, for richness)
chopped cilantro
1 tablespoon (for garnish and flavor)
white wine
1 glass (for deglazing)
water
2 cups (for simmering)
coconut milk
7 ounces (canned, for creaminess)
cornstarch
3 tablespoons (for thickening)
water
1/4 cup (for cornstarch slurry)
salt
to taste
white pepper
to taste
chili peppers or cayenne
to taste (optional, for heat)
chopped peanuts
for garnish (optional)
Instructions
1
Cut the chicken into bite-sized cubes and season with salt and white pepper.
2
Prepare the onion by slicing it into julienne strips, and mash the garlic cloves until aromatic.
3
In a large wok or Dutch oven, heat the peanut oil over medium-high heat until shimmering but not smoking.
4
Add the mashed garlic to the hot oil, stirring continuously until it turns golden brown, then quickly add in the sliced onions. Stir-fry until the onions begin to soften, about 2-3 minutes.
5
Add the seasoned chicken to the onion and garlic mixture; stir-fry until the chicken is fully cooked and browned, ensuring that any liquid released from the chicken evaporates.
6
Once the chicken is browned, pour in the white wine, scraping up any bits that are stuck to the bottom of the pan, and allow it to reduce slightly, about 2 minutes.
7
Stir in the peanut butter, bouillon cube, minced ginger, curry powder, and chopped cilantro. Mix well until the peanut butter is fully melted and combined.
8
Pour in the water, stirring to combine, and let the mixture simmer for about 15 minutes to allow the flavors to meld together, stirring occasionally.
9
Add the coconut milk and bring the mixture just below a boil, being careful not to let it boil vigorously.
10
Prepare a cornstarch slurry by mixing the cornstarch with 1/4 cup of water, then gradually add this starch mixture to the curry, stirring continuously until the sauce thickens to your desired consistency.
11
Taste and adjust seasoning, adding more salt, white pepper, or hot chilies if desired.
12
Serve the curry over steamed rice and garnish with fresh chopped cilantro and peanuts for added texture.
Nutrition Information
28g
Fat
13g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Coconut Curry Chicken with Peanuts?
It is a rich and fragrant Southeast Asian-inspired dish featuring tender chicken in a sauce made with coconut milk, curry powder, and peanut butter.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What is the calorie count per serving?
Each serving contains approximately 436 calories.
What type of chicken is recommended?
The recipe calls for 2 pounds of boneless skinless chicken cut into cubes.
How should the onion be prepared?
One large onion should be sliced into julienne strips.
How many garlic cloves are needed?
Three garlic cloves are required, and they should be mashed until aromatic.
Which oil is best for cooking this curry?
The recipe suggests using 2 tablespoons of peanut oil.
What brand of bouillon is recommended?
A Knorr brand beef double bouillon cube is suggested for the best flavor.
How much curry powder is used?
The recipe requires 3 tablespoons of curry powder for seasoning.
What is the role of peanut butter in this recipe?
Three tablespoons of smooth peanut butter are added to provide richness and a nutty flavor to the sauce.
How do I deglaze the pan?
Pour in one glass of white wine and scrape up any bits stuck to the bottom of the pan after the chicken is browned.
How long should the curry simmer?
The mixture should simmer for about 15 minutes to allow the flavors to meld together.
When should I add the coconut milk?
Add the coconut milk after the initial simmering period and bring it just below a boil.
How do I thicken the curry sauce?
Mix 3 tablespoons of cornstarch with 1/4 cup of water to create a slurry and gradually stir it into the curry.
What are the suggested garnishes?
Fresh chopped cilantro and chopped peanuts are recommended for garnish and texture.
Can I make this dish spicy?
Yes, you can add chili peppers or cayenne pepper to taste if you prefer a hotter curry.
How much protein is in each serving?
There are 27 grams of protein per serving.
What is the fat content per serving?
Each serving contains 28 grams of fat.
How many carbohydrates are in this dish?
There are 13 grams of carbohydrates per serving.
What is the inspiration behind this recipe?
The recipe is inspired by a dish from a lively Asian restaurant where the author worked during college.
What equipment should I use to cook this?
A large wok or a Dutch oven is ideal for this recipe.
What should this curry be served over?
It is best served over fluffy steamed rice.
Is there a specific way to cook the garlic?
Stir-fry the mashed garlic in hot oil until it turns golden brown before adding the onions.
How much minced ginger is required?
The recipe calls for 1 tablespoon of minced ginger.
How much water is needed for simmering?
Two cups of water are used for the simmering process.
Can I use white pepper?
Yes, the chicken is seasoned with salt and white pepper, and more can be added at the end to adjust the taste.
How much coconut milk is used?
The recipe uses 7 ounces of canned coconut milk.
Should I boil the coconut milk?
No, you should bring the mixture just below a boil and avoid boiling it vigorously once the coconut milk is added.
Are peanuts optional?
Chopped peanuts are listed as an optional garnish for added texture.
How many ingredients are in this recipe?
There are 18 ingredients listed in total for this dish.