This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Coconut Curry Chicken
Thai Chicken Curry in Coconut Milk
Slow Cooker Coconut Curry Chicken
Northern Thai Curry with Chicken and Peanuts
Coconut Chicken Stir Fry
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Making Chicken Stock
Chicken Soup's On
Soup Up Your Chicken Soup
Related Collections
Asian-Style Chicken Breasts
Low Carb Main Dish - Chicken
Chicken Breast Recipes
Chicken Curry Recipes
Coconut Curry Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Coconut Curry Chicken and Peanuts

By: LisaMB

"Spice from the curry and slightly sweet coconut milk combine to make a wonderfully tasty and tender chicken dish. Serve with basmati rice and a cool cucumber and tomato salad. I created this recipe after a small ethnic restaurant in our neighborhood closed. Their curry chicken and peanuts was wonderful. I was unable to find a similar recipe so through trial and error, this version was born!"

Rate/Review | Read Reviews (10)

What to Drink?
	Types of Wine: Riesling
	Beer

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
2 sweet onions, thinly sliced
2 tablespoons curry powder, or to taste, divided
4 skinless, boneless chicken breast halves, cut into cubes
1/4 cup coconut milk, or more if desired
1/4 cup chopped peanuts

Directions

Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.