Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chicken Breasts with Red Thai Curry Peanut Sauce

Scott Phillips

Servings: four.

 

Ingredients

  • 2 Tbs. chopped fresh ginger
  • 1 Tbs. chopped garlic
  • 1/2 cup natural smooth peanut better (I like Teddie brand), preferably at room temperature
  • 1/4 cup rice vinegar
  • 2 Tbs. soy sauce
  • 2 Tbs. mirin or granulated sugar
  • 1-3/4 tsp. red Thai curry paste
  • 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. canola oil; more as needed
  • 1/2 cup unsweetened coconut milk
  • 3 Tbs. minced fresh cilantro

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 350
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 75
      Sodium (mg): 680
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 31

Preparation

  • In a food processor, combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar), 1-1/2 tsp. of the curry paste, and 3 Tbs. water. Process until smooth, about 30 seconds. Taste to check the heat level and add the remaining 1/4 tsp. curry paste if you like.
  • If the chicken breasts come with tenders, remove them and reserve them for another use. Between two sheets of plastic wrap, lightly pound the chicken breasts to an even thickness with a meat mallet, a heavy pan, or the side of a cleaver. Season the chicken all over with salt and pepper. Set a large, heavy skillet over medium-high heat and add the canola oil. When the oil is very hot, add two of the chicken breasts and cook until nicely browned, 3 to 4 min. Flip the chicken and continue to cook until it’s cooked through, another 3 to 4 min. Transfer the chicken to a platter. Repeat with the remaining chicken, adding 1 to 2 Tbs. more oil if the pan is dry.
  • Reduce the heat to low and add the coconut milk and 1/2 cup of the peanut sauce to the skillet. (Save the remaining sauce for another use). Stir to combine and heat through, about 2 min. Remove from the heat and stir in the cilantro. Drizzle the sauce over the chicken and serve immediately.

Reviews

Rate or Review

Reviews

  • Breighz | 06/26/2015

    Amazing! I didn't have rice vinegar or coconut mil, so I subbed white balsamic vinegar, and a 1/2 can of coconut cream, and omitted the sugar. It was still an excellent meal!

  • user-3639573 | 02/04/2015

    This is an easy recipe. Made enough for three of us. Served it with Jasmine rice and steamed broccoli. Delish!

  • Mariezee | 02/13/2009

    I love this recipe and have had rave reviews when served. I did use organic, chunky peanut butter and loved the texture...

  • MQA | 09/08/2008

    THis is an easy and delicious receipe. I did substitue brown sugar for white, which made the sauce richer.Highly recommend this!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks