Spicy Peanut Coconut Chicken Curry
This Spicy Peanut Coconut Chicken Curry is a delightful fusion of flavors that captures the essence of comfort food with a twist. Inspired by my daughter’s homecoming meal after a summer trip, it features tender, cubed chicken simmered in a creamy, spicy sauce enriched with peanut butter and coconut richness. The vibrant spices come alive thanks to the aromatic blend of garlic, onions, and sambal oelek, delivering a satisfying heat. This dish is perfect for a family gathering or an impressive weeknight dinner. Serve it over rice noodles, pasta, or fluffy rice for a fulfilling meal everyone will love. Adjust the spice level to your preference and enjoy a taste of home cooked from the heart!
8
Servings
350
Calories
13
Ingredients
Ingredients
boneless skinless chicken breasts
2 lbs (cubed)
onions
2 (chopped)
garlic cloves
6 (minced)
chicken broth
1 (14 1/2 ounce) can (none)
peanut butter
1/2 cup (none)
Ceylon curry powder
1 tablespoon (none)
Thai seasoning
1/2 tablespoon (none)
sambal oelek
2 tablespoons (none)
fat-free half-and-half
1 1/2 cups (none)
cornstarch
2 1/2 tablespoons (none)
coconut extract
1/2 teaspoon (none)
sugar
2 teaspoons (none)
flaked coconut
to taste (for garnish)
Instructions
1
Begin by cubing the chicken breasts into bite-sized pieces. In a large skillet or Dutch oven, heat a little oil over medium-high heat and add the chicken. Season lightly with salt and pepper and brown the chicken on all sides.
2
Once browned, add the chopped onions and minced garlic to the pan. Sauté them together until the onions are translucent and fragrant, about 5-7 minutes.
3
In a separate bowl, whisk together the chicken broth, peanut butter, Ceylon curry powder, Thai seasoning, and sambal oelek until smooth and well combined.
4
Pour the peanut mixture over the chicken in the skillet. Stir well to coat the chicken thoroughly. Bring the mixture to a low simmer, uncovered, stirring occasionally, for about 30 minutes or until the chicken is cooked through and the sauce has slightly thickened.
5
In another bowl, combine the fat-free half-and-half, cornstarch, coconut extract, and sugar. Mix until smooth. Gradually add this mixture to the chicken curry, stirring constantly. Allow the dish to simmer for an additional 10 minutes, until the sauce has thickened to your liking.
6
Serve the curry over your choice of rice noodles, regular pasta, or steamed rice. Finish with a sprinkle of flaked coconut for added texture and flavor.
Nutrition Information
6.25g
Fat
27.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Peanut Coconut Chicken Curry?
It is a fusion dish featuring tender cubed chicken in a creamy, spicy sauce made with peanut butter, coconut richness, and sambal oelek.
How many servings does this recipe make?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
What type of chicken is used in this recipe?
The recipe calls for 2 lbs of boneless skinless chicken breasts, cubed.
How much fat is in one serving?
There is 6.25g of fat per serving.
How much protein does this dish provide per serving?
This dish provides 25g of protein per serving.
What is the carbohydrate content per serving?
The dish contains 27.5g of carbohydrates per serving.
Is this recipe considered lower fat?
Yes, it is tagged as a lower fat recipe.
How many ingredients are required?
There are 13 ingredients in this recipe.
What provides the heat in this curry?
The heat comes from 2 tablespoons of sambal oelek and Thai seasoning.
What can I serve this curry over?
You can serve it over rice noodles, regular pasta, or steamed rice.
How should I prepare the chicken?
The chicken should be cubed into bite-sized pieces and browned in a large skillet or Dutch oven.
How long should the chicken simmer in the peanut sauce?
The chicken should simmer in the sauce uncovered for about 30 minutes.
How do I thicken the curry sauce?
Thicken the sauce by adding a mixture of fat-free half-and-half, cornstarch, coconut extract, and sugar, then simmer for 10 more minutes.
What type of curry powder is recommended?
The recipe specifically calls for Ceylon curry powder.
Can I use something instead of fat-free half-and-half?
While the recipe calls for fat-free half-and-half, you could likely use regular half-and-half or light coconut milk.
What is the purpose of coconut extract?
Coconut extract is used to add a rich coconut flavor to the creamy sauce.
How much garlic is in this recipe?
The recipe requires 6 minced garlic cloves.
How much peanut butter is used?
The recipe uses 1/2 cup of peanut butter.
What is sambal oelek?
Sambal oelek is a spicy Indonesian chili paste used to provide heat in the curry.
What is a good garnish for this dish?
Flaked coconut is recommended as a garnish for added texture and flavor.
How many onions do I need?
You will need 2 chopped onions.
What is the suggested amount of Thai seasoning?
The recipe calls for 1/2 tablespoon of Thai seasoning.
Is there sugar in this recipe?
Yes, it includes 2 teaspoons of sugar.
How much chicken broth is needed?
One 14 1/2 ounce can of chicken broth is used.
How long is the final simmer after adding the thickening agent?
The dish should simmer for an additional 10 minutes after adding the cornstarch mixture.
Is this dish Asian-inspired?
Yes, it is tagged as an asian-inspired comfort food recipe.
Can I adjust the spice level?
Yes, you can adjust the amount of sambal oelek to your personal spice preference.
Is this a good recipe for family gatherings?
Yes, it is described as perfect for a family gathering or an impressive weeknight dinner.
How much cornstarch is used for thickening?
The recipe uses 2 1/2 tablespoons of cornstarch.