Chicken with Peanut Sauce
Chicken with Peanut Sauce is one of my favorite easy low-carb recipes with chicken and this dish is flavored with Thai Curry Paste! If you like Thai flavors, this might be a recipe you’ll end up making over and over. And you can make this tasty peanut chicken recipe with or without cilantro, whichever you prefer.
PIN Chicken with Peanut Sauce to try it later!
Chicken with Peanut Sauce is a recipe I’ve loved for years, and today I’m updating the recipe with better photos, plus two slight changes that I think make this delicious chicken dish even better!
The recipe starts with trimmed chicken breast strips that are lightly browned. Then a few key ingredients are blended to make a creamy peanut/curry/ginger paste. Then you heat the paste and mix with coconut milk and chopped cilantro (if using) and the result is a highly flavorful, fresh tasting sauce that really bumps up the flavor of whatever you serve it with.
For years I made this recipe with trimmed boneless, skinless chicken breasts and pounded them. But when we recently decided to improve the photos we also decided the chicken would cook a bit more evenly (without pounding) if we cut the chicken pieces in half lengthwise. And that also gave more surface area to get covered with the delicious sauce. No worries if you prefer to keep your chicken breasts whole; either method will work.
The other change we made was to skip the few tablespoons of chicken stock and use the whole can of coconut milk for the sauce, adding a bit more soy sauce and curry paste to be sure it was still really flavorful. This Thai-inspired peanut sauce was really great on the chicken, but I you could also serve it on pork, fish, broccoli, or cauliflower. Anyone have other ideas for using the extra sauce? Let me know in the comments.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- Minced Ginger (affiliate link)
- Minced Garlic (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link) or other smooth natural peanut butter
- Unseasoned Rice Vinegar (affiliate link)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Monkfruit Sweetener (affiliate link) or other sweetener of your choice (see notes)
- Red Thai Curry Paste (affiliate link)
- fresh ground black pepper to taste
- Peanut Oil (affiliate link)
- unsweetened coconut milk (affiliate link)
- cilantro
What gives this Chicken with Peanut Sauce Thai flavors?
I would never suggest this is an authentic Thai dish, but the peanut sauce does have a lot of Thai flavors like ginger, garlic, soy sauce, sweetener, Red Thai Curry Paste, and coconut milk.
Can you use other curry paste for the Chicken with Peanut Sauce?
I’m not an expert on Thai curries but I know that green curry, yellow curry, Massaman curry, and Panang curry are all used with chicken, so if you have a different type of curry paste on hand I bet it will work for this recipe.
How can you tell when the chicken pieces are done?
We used an Instant Read Meat Thermometer (affiliate link) to make sure the chicken had reached 165F/75C before we removed it from the pan.
What if you’re not a cilantro fan?
You can use thinly-sliced green onion instead of cilantro if you’re not a fan. Or omit the cilantro completely if you prefer.
How to make Chicken with Peanut Sauce:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the chicken breasts, cutting off visible fat or ragged parts. Cut chicken breasts in half lengthwise.
- Heat oil in a large heavy frying pan. Season the chicken with pepper, then add to the pan and cook over medium heat until chicken is nicely browned, about 5 minutes on first side and 4-5 minutes more on the second side.
- That cooking time is for thick pieces of chicken. For best results, turn the chicken when it’s browned and then use an Instant Read Meat Thermometer (affiliate link) to tell when chicken is done.
- In food processor combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener and Red Thai Curry Paste.
- Buzz ingredients together and taste to see if you want a bit more curry paste.
- You’ll also need finely chopped fresh cilantro (or thinly sliced green instead if you prefer not to use cilantro.)
- When chicken is nicely browned and has reached 165F/75C, remove chicken to a plate and cover with foil to keep it warm.
- Reduce heat to low and add coconut milk, scraping the pan to get off browned bits.
- Stir in curry paste/peanut butter mixture and simmer until it’s hot, about 2-3 minutes.
- Uncover chicken and stir juices that have accumulated on the plate into the sauce and simmer another minute or so.
- Then turn off the heat and stir in most of the chopped cilantro (or green onion), saving a little to garnish.
- Serve chicken hot, with the sauce spooned over.
Make it a Low-Carb Meal:
Chicken with Peanut Sauce would taste great with Roasted Broccoli with Soy Sauce and Sesame Seeds, Air Fryer Asian Green Beans, Napa Cabbage Asian Slaw, Spicy Szechuan Green Beans, or Garlicky Green Beans Stir Fry for a low-carb meal.
More Easy Chicken Dinners You Might Like:
- Baked Pesto Chicken
- Instant Pot Teriyaki Chicken
- Chicken Bake with Olive and Caper Sauce
- Herb-Marinated Air Fryer Chicken Thighs
- Baked Chicken Nuggets
Chicken with Peanut Sauce
This tasty Chicken with Peanut Sauce is one of my favorite low-carb recipes with chicken!
Ingredients
- 4 boneless, skinless chicken breasts, trimmed and cut in half legthwise
- 2 T minced ginger
- 1 T minced garlic
- 1/2 cup smooth natural peanut butter at room temperature (see notes)
- 1/4 cup rice vinegar (see notes)
- 3 T soy sauce
- 2 T Monkfruit Sweetener or sweetener of your choice
- 2 tsp. red Thai Curry Paste
- fresh ground black pepper to taste
- about 2 T peanut oil (depends on your pan)
- one 13.5 oz. can unsweetened coconut milk (see notes)
- 4 T finely chopped cilantro, plus more for garnish if desired (see notes)
Instructions
- Trim the chicken breasts, cutting off any visible fat or ragged pieces. Cut each chicken breast in half lengthwise, trying to make two pieces that are the same size.
- Heat the oil in a large heavy frying pan. Season the chicken with pepper, then add chicken pieces to the pan and cook over medium heat until chicken is nicely browned, about 5 minutes on first side and 4-5 minutes more on the second side. (This was for thick pieces of chicken.)
- For best results, turn the chicken when it's browned and the use an Instant Read Meat Thermometer (affiliate link) after the second side has cooked to tell when the chicken is reached the safe temperature of 165F/75C.
- While chicken cooks, combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener and Red Thai Curry Paste in a food processor.
- Buzz those ingredients together and then taste to see if you want a bit more curry paste.
- You'll also need a generous amount of finely chopped fresh cilantro (or thinly sliced green if you prefer not to use cilantro.)
- When chicken is nicely browned and has reached 165F/75C, remove chicken to a plate and cover with foil to keep it warm.
- Reduce heat to low and add the coconut milk, scraping the pan to get off any browned bits.
- Stir in curry paste/peanut butter mixture and simmer until it's hot, about 2-3 minutes.
- Uncover chicken and stir any juices that have accumulated on the plate into the sauce and simmer another minute or so.
- Then turn off the heat and stir in most of the chopped cilantro (or green onion), saving a little to garnish.
- Serve chicken hot, with the sauce spooned over.
Notes
Use peanut butter without added sugar if you want this to be low in carbs. I prefer Adams 100% Natural Peanut Butter.
Be sure to use unseasoned rice vinegar, not “seasoned” vinegar which has sugar.
Use regular or lite coconut milk, but full-fat coconut milk will be more flavorful.
Use thinly sliced green onions if you’re not a cilantro fan.
Recipe from Fine Cooking Annual with slight adaptations by Kalyn.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 488Total Fat 29gSaturated Fat 6.1gUnsaturated Fat 20.5gCholesterol 102mgSodium 697mgCarbohydrates 10gFiber 3.1gSugar 2gProtein 47g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with an approved sweetener, natural peanut butter without added sugar, unseasoned rice vinegar, and full-fat coconut milk, this low-carb Chicken with Peanut Sauce would be suitable for low-carb or Keto diets. If you used lite coconut milk it would also work for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Above you see the photo of Chicken with Peanut Sauce from 2012 that I replaced with the newer ones, although it was actually not bad for those days. This favorite recipe was first posted in 2007! It was last updated with more information in January 2023.
97 Comments on “Chicken with Peanut Sauce”
In the Notes section you mention chicken broth or chicken stock, but neither are a part of the recipe. ????
Oh my, so this is why it’s very good that I keep all my recipe notes, both the very old original printer-friendly recipes and the notes from when I updated the recipe with better photos.
When we did this update of the photos, we decided to eliminate the small amount of chicken stock from the original recipe and just use the full can of coconut milk. But obviously I didn’t notice that mention of chicken stock in the notes.
Sorry about the confusion. The recipe is correct as written, but I will edit the notes.
Looks great…Has anyone tried freezing this?
I haven’t tried it, but I am skeptical that this would freeze very well.
I’m not a fan of chicken breasts. Can you use boneless skinless chicken thighs?
I haven’t tried making it with chicken thighs, but I don’t see why it wouldn’t work. Love to hear how it goes if you try it.
This looks delicious! At least several times a year I make a hearty Thai Curry chicken soup with similar ingredients. As such, I think that adding some lemon grass paste (Garden Gourmet) and some sesame oil to the sauce would further enhance the flavor. A couple of tablespoons of Rose’s Lime juice will bring in a bit of tang, but that does add a few carbs. Great recipe! Thank you for sharing it.
I think this is quite flavorful as it is, but of course you’re always free to experiment with the recipes any way you prefer.
This is, by far, my favorite chicken recipe! I have tweaked the sauce a little bit and I add lemongrass and, fish sauce & chili paste to it as well. I also use much less sweetener. It really comes together so quickly and I literally could eat that sauce on anything. I have found that Kroger has a no sugar peanut butter that is quite good and only has peanuts and salt and it is perfect for this recipe. Thank you for such a wonderful addition to my “recipe box”.
So glad you are enjoying it! I like the sound of the changes you made.
I haven’t seen that Kroger peanut butter buy I buy Adams Natural Peanut Butter that doesn’t have added sugar, and love it!
This was amazing! Made it for dinner tonight and it was a huge hit. Thank you so much for sharing!
My pleasure; so glad you liked it!
I made this tonight for my 3 boys and made it exact from recipe. I want to let you know this tasted exactly like the ginger sauce at a hibachi grill and I could drink that stuff! But mixed with coconut milk made it silky and creamy and just divine! I'll figure something else to make for the leftover sauce for my meal prep!
Thanks Jessica! I love hearing that you enjoyed it so much.
Great recipe. I liked the sauce a lot. I like it spicy so I'd double the red curry paste. I ended up with much larger chicken breasts than your pictures, so i doubled the sauce. So happy I have some left over sauce and cooked shrimp. Lunch tomorrow!
Glad you enjoyed it Christine; that sounds like a good plan!
I want to make this for dinner tomorrow but im nervous. The sauce sounds amazing but i know theres different types of curry. The only curry ive ever liked is yellow curry from a thai place by home and its very sweet. Is red curry similair?
I'm not sure how to answer that. Red and Yellow curry are both Thai curries, so in that way they're similar, but each is slightly different. The red curry isn't sweet, but it's delicious. Maybe google Thai Red Curry Paste and Thai Yellow Curry Paste and compare the ingredients to help you decide.
Brittany, so glad you liked it!
Tried this dish tonight and it was a huge hit!! Thank you so much for posting! I cut teh sugar in half but probably could have omitted the sugar all together and it still would have been amazing!
Julia, hope you enjoy. And how wonderful to have kids with such well-developed taste buds!
Oh, and for my little one, who is picky – the chicken goes on a skewer (everything tastes better on a stick)! Will try you sauce. 🙂
I just pinned this because my kids love Thai peanut sauce! Looks good! Thank you for the recipe! Julia
So glad you enjoyed it!
I just had to stop by and tell you I made this dish tonight and it was OUTSTANDING! I just love any of the satay-type sauces and this one was stellar! Hubby really like this a lot! THANK YOU so much for this addition to my collection!
Ahhh~ Perfect for my high fat, low carb diet.
So yummy! Made this for dinner tonight! I cut the red curry paste to 1/4 tsp because we have a toddler eating it too. That was plenty of heat for us! He just said "yum. It good!" Very pad Thai like. I think I add crushed peanuts next time for some crunch. I had extra cooked angel hair so served it with that and some snap peas. This is a keeper! Super easy recipe too. Thanks for sharing!
I made this tonight over brown rice for dinner and it was DELICIOUS! Thank you for sharing! I think next time I will toss crushed peanuts over the top to add a little extra crunch.
This was SUCH a hit in my home – thanks for the awesome recipe!!
Sheri, so glad you are enjoying the healthy recipes! I love this one too.
Kalyn, I have enjoyed your blog and recipes for years, but I have to say that this is my favorite recipe so far. I love peanut sauce, and this was better than any sauce I have had in a restaurant. I don't know how you do it, but you come up with some of the most creative and delicious combinations of "legal" ingredients. Thank you so much for your dedication to healthy cooking, which in turn helps so many of us! YUM!
This is SO delicious! If you want a peanut sauce recipe, this is it!
So glad you enjoyed it so much!
One of my favorite dishes, ever, is a dish called "Masaman Curry with Chicken" from a Thai restaurant near our house. It's pretty expensive though, so we don't have it often. I even requested it as my birthday dinner! I searched and searched the internet for any similar recipe, but never found anything remotely close. THIS IS IT! THIS IS Masaman Curry- I could not be more ecstatic to find one of my favorite things in a recipe I can easily make!!! At the restaurant, they serve this with the chicken in bite size pieces, cooked with chopped red peppers, and then garnished with avocado slices and cashews. And a side of rice. As soon as I took a bite, I ran to the pantry to get cashews and loved every bite! I'll be making this again super soon, and adding the avocado (sounds weird, but it works!) Thank you Kalyn!!!
Mary good to know. I'm all in favor of saving time!
This was a fantastic sauce that I can see myself making again and again. Thank you! One confession: I was feeling lazy, so I didn't pre-chop the garlic and ginger. I just threw it into my mini-food processor with everything else. Save a lone piece of ginger that wedged itself under the blade, everything chopped up nicely, and I was pleased with myself for saving a couple of minutes' work!
I just made this for dinner and it was absolutely delicious! I've just graduated college and I cooked this for my mom (a very good cook) and she loved it too! Thanks so much, will be returning to your blog for more tasty meals!
Lizzy, so glad you liked it! (And congratulations on the graduation.)
Good golly Miss Molly (aka Kalyn) this dish was beyond amazing. We practically licked the dish. Soooo delicious!!
WOW! Love peanut and curry! Looks and sounds amazing!
Thanks Angie!
This looks simply mouthwatering!
Hope you enjoy it!
This looks simply lovely. I love doing exciting sauces over seared meats and have several such chicken dishes. But haven't tried a Thai sauce yet. Can't wait to try it!
Cate, great idea to use the extra sauce for satays!
Cschaewe, your version sounds great too!
Coincidentally, I made a very similar recipe last night. Instead of vinegar, though, I used fish sauce, and added a bit of lime juice and a dash of Sriracha. I also use crunchy natural peanut butter instead of smooth. Love this dish!
That dish looks nothing short of ah-mazing! What about using the extra sauce as part of a chicken satay?
Lydia, glad you like it.
Barbara, I'm sure this sauce will still be delicious without the cilantro.
I would need to replace the cilantro but I like the idea of the sauce. Agree sliced cabbage would add a nice crunch, or mung beans also.
I can't think of a single dish I wouldn't put a Thai peanut sauce on! This one is going on my list to try immediately.
Lori, glad you like it!
You had me at "generous amount of cilantro!" Can't wait to try this one out. 🙂
So glad you liked it!
Thanks for posting this recipe!! I LOVE it! Made it last night and it was really, really good. I'm already looking forward to making it again!!
OOPS sorry I accidentally deleted my post…
Hi Hina,
Glad you're getting that figured out. Yes, I do think this would taste good with almond butter.
Jen, glad you are enjoying the recipes.
Kalyn this was really good! I am just starting SB again after doing it 6 years ago and falling (crashing) off the wagon. The big difference is the great recipes that I am seeing that weren't out there before. Yours are definitely more my style of food and I'm so glad you've posted them! Phase 1 will be much less painful because of you. Thanks!
Jen
I've only been using phase 1recipes from the new book and recipes designated as "Phase 1" or "all phases" from your blog as well as allowed veggies and dips…my appetite has decreased significantly…maybe the weight is coming off slower because I don't have a huge amount of weight to lose (about 20 lbs.) …I was just hoping you would have some insight based on your experience.
Any type of rice dish would be good with this; just enter rice into the search bar.
I first did phase one over 7 years ago, so I can't remember exactly but I think I lost about 8 or 9 pounds in two weeks. I'm not an expert on how the diet works for others though, the only thing I could suggest is to check the book to be sure you're sticking to it.
Hi Kalyn,
I'm so going to become a regular poster on your blog! I hope my questions don't annoy you too much =). This recipe looks amazing and I can't wait to whip it up. My question is, once I'm done with phase 1, what would you suggest to serve this with?…and also speaking of SB Phase 1, when you first did it, how soon did you notice weight loss? I've been doing it religously for 7 days now the scale barely budged about 3 pounds…I'm beginning to get a little disheartened…any suggestions?
Thanks so much,
Hina
Hi, this recipe is similar to one on the Food Network website from Sandra Lee. I had made that several times prior to starting SB, so I was THRILLED to know that I could still have it with a few modifications! To make it more similar to the dish that you might order in a Thai restaurant, I sauteed large slices of green cabbage in the pan after removing the chicken, cut the chicken into bite sized pieces and put them back into the pan with the cabbage and the curry sauce. I then served the whole dish over nicely steamed broccoli instead of rice. I think you could also add some strips of red bell pepper along with the cabbage for some nice color. Most restaurants also use carrots, but you can't have these on Phase 1 of SB. Also, for the benefit of your readers, red curry is NOT like Indian curry, so if you don't like Indian curry you might want to try this. You will be pleasantly surprised! Thanks for posting recipes, it makes Phase one of SB a no brainer!
Elena, the newest book (South Beach Diet Supercharged) has a much less restrictive list of foods and it lists "Coconut Milk – Lite" under phase one foods.
Yummy looking recipe. This week I am going to do phase 1 and this looks like something I would definetly want to try. I just want to ask you about the coconut milk though. Is it really Phase 1? Isn't coconut a fruit? Please pardon my ignorance. Thank you!
The Thai Curry Peanut Sauce on this chicken sounds amazing, can't wait to try it as I'm a huge fan of Thai flavors!
Thelma, your English is not bad at all! I'm glad you're enjoying the recipes. Here's a recipe from the web for Red Thai Curry Paste which may help (although you may not be able to find all the ingredients.) You can probably come up with something close though. You could try googling for other recipes too to see if there is one that uses ingredients you can find.
Hi!! sorry my english is very bad but i have a question.
In mexico we dont have the curry paste. Which you recommend to replace it?
I have tried some of your recipes and they were wonderful.
tks!
Michelle I made this recently with my niece and some of her friends and she LOVED it!
This was soooo good! I didn't have the natural peanut butter so I had to use regular…but I went easier on the sugar since the pb was sweeter. Definitely can't wait to make this again!
Jennifer, I think that sounds like a great variation. I made this recently with my niece and a friend and we gobbled it up! So glad the blog is helpful for you.
Kalyn, thanks for this recipe and all the others – I've lost 14 pounds on SB and I would be having trouble if it wasn't for your great site. We've changed this one up a bit to make it more like a regular curry. We cut the chicken into pieces, saute with peppers and onions, add the coconut milk and sauce, and throw in some mushrooms and the cilantro. You could serve it with brown rice but we don't miss it at all. Yummy, yummy, yummy!
I'm glad you enjoyed the recipe.
I chose the South Beach Diet because I didn't want to have to calculate calories, carbs, or points, so if you need that information you'll have to calculate it yourself.
Kalyn, I have just discovered your Blog and I love it! Thank you for sharing this wonderful recipe. I have been following the South Beach Diet for a while now and whilst I am finding some recipes delicious, I hadn't, until last night, tried any of the recipes on my husband or children. I made this dish yesterday evening and the kids could not get enough of it! My husband did not have a chance to try it. One question though, do you have any nutritional stats for your recipes you post? I know this might be hard to work out! Thank you!
Naomi, very good idea to use some coleslaw or shredded cabbage with this for a bit of crunch!
I rarely follow recipes to the T so either way this was delicious! All the flavors go so well with each other.
I am currently on South Beach phase 1 so as a suggestion, you can top the chicken & sauce with raw coleslaw (or just shred some cabbage). The raw cabbage with the sauce gives you the nice texture and crunch of a crispy noodle. Very appropriate for this dish!
Anonymous, sorry about that. I guess when I get too harried I forget to tell the phase it works for! Yes, this is fine for phase one, except be careful not to buy “seasoned” rice vinegar, which has sugar. It’s a great recipe. I loved it.
Does this fit into South Beach Diet Phase 1? I was looking for a recipe for South Beach and came across this page…it seems like it does, but wasn’t sure.
Anna and Pille, it was so delish!
Katie, Fine Cooking is fantastic, and no ads!
Sher, me too!
Helene, the sauce was amazing.
Cowgirrlup, I think it would be good with green curry too. Thanks for the feedback.
This was sooo darn good! I love Thai food and “southwest” flavors and I adore Cilantro!
The leftover chicken was great for my lunch the next day…I was in heaven.
I will go to this recipe often. Thanks for sharing it!
I think I am going to try ity with some green curry paste, too..
Kalyn, that´s marvellous! The curry sauce sounds fantastic. :))
Cilantro!!!! Boy, that is my kind of recipe. It has all the flavors that I like the best!
I love peanut sauce!
I’ve never read Fine Cooking ….I’ll have to pick up a copy next time I’m in the U.S.
Looks beautiful (lovely colour!) and sounds delicious!
I had a beautiful and delicious dinner this evening, and this looks SO good I’m hungry all over again!
Alisha, the recipe and cookbook are both keepers.
Lydia, Ah, Costco! My favorite store.
Anh, you know I cannot go too long without my cilantro.
Melting Wok, lemongrass would be great in the curry/peanut paste.
Burcu, the recipe asks for “mirin or granulated sugar” so I’d say that’s white sugar.
Chigiy, I love my immersion blender. After I got it I wondered how I got along without it for so long. Good luck getting the kids to eat it, although my brother’s kids love Thai food.
Kalyn, this looks delicious. I just bought an emersion blender. I’ll have to try it out on this receipe. I just have to convince my kids to try Thai curry.
Kalyn, this is the best recipe ever. I love red curry and peanut butter, but never had them together before. I cannot wait to try, without cilantro ofcourse 🙂 Thanks for sharing. I have a question : is it brown sugar or regular white sugar that the recipe asks for?
wow, I see you used curry & peanuts, taste like satay, hmm, I could use this recipe and add some fresh lemongrass herbs to it, yums ! 🙂 Thanks for sharing 🙂
Kalyn, cilantro is back in your WHB post :D! Love cilantro, and your lovely recipe, too!
Kalyn, I snagged this book at Costco, too, and I absolutely love it!
Wow .. that looks fantastic. I’ll have to give this recipe a try AND try to find that cookbook!
Gattina, the fat content *is* pretty high in the regular coconut milk, and quite honestly I can’t tell a difference in the taste when you use the lite version, so try it.
Christine, isn’t that just the greatest cooking magazine? I’ll have to go read what you said about it.
J, thanks. (Everyone who doesn’t know, K & H write a fairly new food blog located in Salt Lake, check it out!)
Asha, thanks. Thai curry is one of my absolute favorites too.
Tanna, nothing like reading the food blogs after breakfast to get you hungry again. Do try this sauce; it was fantastic.
Even though I’ve just come from a nice breakfast this looks delightful. Sounds like just the right amount of peanut!
YUMMY!! I love the combination of cilantro,Thai curry and chicken!Photos are fabouous!Thanks Kalyn.
Yum! I love the combination of coconut milk and cilantro…a match made in culinary heaven, for sure.
BTW, we love your site!
-J
Funny, I just posted about being a Fine Cooking fan too. This curry sauce sounds splendid.
Kalyn, your recipe looks wonderful! I think I’ve seen the low-fat coconut milk at quite a few stores. It’s a good idea for me, for some reason this milk will make me… burp, probably the fat content too high, but I adore its flavor though.