Chicken Curry with Coconut Peanut Sauce

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Chicken curry with coconut-peanut sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken and vegetables

700 g chicken breasts, cut into 2.5 cm pieces
225g frozen chopped green beans (defrosted)
225 g frozen pepper strips (defrosted)
2 tbsp. l. canola oil
Salt and ground black pepper

Curry sauce

1.5 cups coconut milk
1/2 cup chicken broth
1 tbsp. red curry paste
1/3 cup peanut butter with pieces
2 tbsp. l. brown sugar
2 tablespoons lime juice, plus wedges for garnish
Coconut rice (see recipe below)
Sprigs of cilantro for garnish

Coconut rice

3/4 cup coconut milk
1 cup chicken broth
Juice of 1/2 lime
2 cups instant rice
1/4 cup toasted sweet coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, green beans, sweet pepper, coconut water, coconut flakes, curry paste, Peanut butter, brown sugar, lime juice, rice, cilantro

Cooking the dish according to the recipe:

Heat oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt, and cook until cooked through, stirring occasionally, about 5 minutes. Add the green beans and pepper strips. Continue cooking for 3 minutes.
Start making peanut curry sauceWhile the chicken is frying, combine all the sauce ingredients in a medium bowl. Pour the sauce into the skillet over the chicken and vegetables, stirring to combine. Increase the heat to high and bring the contents of the skillet to a boil, stirring occasionally. Reduce the heat and simmer until the sauce thickens slightly, about 6-8 minutes. Serve with coconut rice or regular rice.

Coconut rice: In a medium saucepan, combine coconut milk, chicken broth, lime juice, and rice. Bring to a boil over medium-high heat. Remove from heat and let simmer, covered, for 7-9 minutes. Fluff the rice with a fork and stir in the coconut flakes. Serve.

To toast the coconut flakes, place them in a dry frying pan over medium-low heat. Toast, stirring occasionally, until golden brown.

Categories:

recipe / Dinner / Main courses / Bird / / Caribbean cuisine / Sandra Lee

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