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Chicken Breasts with Red Thai Curry Peanut Sauce

Scott Phillips

Servings: four.



  • 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


  • 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.


Rate or Review

Reviews (6 reviews)

  • Krispie | 10/02/2019

    This was super easy to make and really tasty. I followed the recipe exactly. I will make again soon.

  • Dabendan | 04/22/2019


  • 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!

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