Chicken Breasts with Red Thai Curry Peanut Sauce

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Tip en venFacebook

Chicken Breasts with Red Thai Curry Peanut Sauce


Amazing! If you don’t have rice vinegar or coconut mil, so sub white balsamic vinegar, and a 1/2 can of coconut cream, and omitted the sugar. It is still an excellent meal!

This is an easy recipe. Served it with Jasmine rice and steamed broccoli. Delish!

Serves 4.



2 Tbs. chopped fresh ginger

1 Tbs. chopped garlic

1/2 cup natural smooth peanut better, 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



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.



Nutrition information (per serving): Size: based on 4 servings, Calories (kcal): 350, Fat (kcal): 23, Fat Calories (g): 200, Saturated Fat (g): 8, Protein (g): 31, Monounsaturated Fat (g): 8, Carbohydrates (mg): 6, Polyunsaturated Fat (mg): 4.5, Sodium (g): 680, Cholesterol (g): 75, Fiber (g): 1.



Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 240 times - View and write comments below.
• Chicken Breasts Prosciutto and Fontina-StuffedThese stuffed chicken breasts can be assembled and refrigerated for up to three hours...
• Chicken Breasts Antipasto-StuffedThis filling tastes remarkably like a classic Italian restaurant pizza topping
• Chicken Breasts Herbed and GrilledThis could be the easiest - and juiciest - chicken you grill all summer. Pounding boneless...
• Sangria GranitaThe wine's flavor comes through intensely in this granita, so serve smaller portions


Your email will not be displayed on the site.

Fortæl dine venner om os