“Need A Hand” recipes are for folks who need a bit of help in the kitchen.
Coconut Curry Peanut Chicken
Need A Hand
- 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
- 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)
- Empty the can of coconut milk into a small/medium bowl.
- It likely be separated into a big chunk and some liquid.
- Using a wooden spoon or a masher (LINK TO MEAT MASHER in glossary) combine the liquid and solid coconut milk.
- Now take out a ¼ Cup of the combined coconut milk and place in another small bowl.
- Mix in the peanut butter, lime juice, soy sauce and brown sugar (if using Rose’s Lime Juice, skip the brown sugar).
- Create a creamy paste.
- Wash the cilantro and separate the leaves from the stems.
- Lightly chop the leaves and set aside.
- Chop the stems a few times but leave in bigger pieces.
- Dice the raw chicken into one inch pieces.
- Mix the curry powder, salt, and some fresh cracked pepper in a medium bowl.
- Toss the diced chicken and coat in the curry powder/salt/pepper mixture.
In a large skillet/sauté pan:
- Heat 1 TBSP vegetable oil over medium high heat.
- Add the chicken breast and lightly brown the meat.
- Turn the heat down to medium and add the remaining coconut milk and cilantro stems (the leaves will be used later).
- Stir frequently.
- Simmer until 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: https://www.realsimple.com/food-recipes/browse-all-recipes/one-pot-chicken-rice-recipe
Don’t need the extra help? See my “Confidence” version of the recipe.