Coconut Curry Peanut Chicken – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Coconut Curry Peanut Chicken
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Coconut Curry Peanut Chicken

Prep Time15 mins
Cook Time30 mins
Servings: 4


  • 1 pound chicken breast (about 3 small or 1.5 large chicken breasts)
  • 1 TBSP curry powder
  • ½ tsp kosher salt
  • Fresh cracked pepper
  • 1 TBSP Vegetable oil
  • 2 stems cilantro with leaves
  • 1 can coconut milk (mixed and divided into two portions, ¼ C and the rest)
  • 4 TBSP creamy peanut butter
  • 3 tsp fresh lime juice OR rose’s lime juice
  • 1 tsp soy sauce
  • 1 tsp light brown sugar (omit if using rose’s lime juice)


To start:

  • Mix the ¼ Cup coconut milk, peanut butter, lime juice, soy sauce and brown sugar (if using Rose’s Lime Juice, skip the brown sugar).

Next steps:

  • Lightly chop cilantro leaves and stems, separately (keep stems on larger side).
  • Dice the raw chicken into one inch pieces.
  • Mix the curry powder, salt, and some fresh cracked pepper in a medium bowl and toss to coat.

In a large skillet/sauté pan:

  • Lightly brown chicken breast in 1 TBSP vegetable oil over medium high heat.
  • Add remining coconut milk and simmer quite thickened and meat is cooked through.
  • Pull out the cilantro stems and serve with the peanut sauce and garnish with the cilantro leaves.


Serving suggestions:
Serve the immediately with Jasmine Rice.
Refrigerate leftovers immediately.
Inspired by:

Need more help? See my “Need A Hand” version of this recipe.