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Kalyn's Kitchen

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce are one of my favorite low-carb recipes with chicken! Use Chicken Recipes to find more recipes like this one.

PIN Chicken Breasts with Cilantro and Thai Curry Peanut Sauce to try it later!

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce on KalynsKitchen.com

I loved these Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce. The recipe has a few key ingredients which are blended to make a creamy peanut/curry/ginger paste. When you heat the paste and mix with coconut milk and chopped cilantro, the result is a highly flavorful, fresh tasting sauce that really bumps up the flavor of whatever you serve it with.The sauce was great on chicken, but I think you could also serve it on pork, fish, broccoli, or cauliflower. Any other ideas for using the extra sauce? Let me know in the comments.

I found the recipe in one of my newest cookbooks, Fine Cooking Annual. I got the book at Costco, but you can also follow that link and get it at Amazon.com. I totally love this book, no surprise since I love Fine Cooking Magazine. By my reading chair I have a package of brightly colored post-it notes that I stick on pages when I spot a recipe I want to try. The pages of this book are completely covered with post-its!

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce on KalynsKitchen.com

How to Make Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce:

(Scroll down for complete printable recipe.)

  1. Trim the chicken breasts so they’re all kind of the same shape, cutting off any visible fat or ragged pieces.
  2. Then one at a time, put the chicken breast inside a heavy freezer bag and pound with a meat mallet until each piece is about 1/2 inch thick.
  3. Mince the ginger and garlic, and measure out the peanut butter to make the paste.  (Not shown, rice vinegar, soy sauce, sweetener, chicken stock.)
  4. The recipe called for a food processor, but I used my immersion blender with the small canister attachment that was the perfect size to blend all the paste ingredients.
  5. You’ll also need a generous amount of finely chopped fresh cilantro.
  6. Heat the oil, season chicken with pepper, and saute the chicken until it’s browned and just cooked through.
  7. Then remove chicken to a plate and cover with foil to keep it warm.
  8. Reduce heat to low and add the coconut milk, scraping the pan to get off any browned bits.  Stir in curry paste mixture and simmer until it’s hot, about 2-3 minutes.
  9. Stir in any juices that have accumulated on the plate and simmer another minute or so, then turn off the heat and stir in most of the chopped cilantro, saving a little to garnish if desired. 
  10. Serve chicken with the sauce spooned over.

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce on KalynsKitchen.com

Make it a Meal:

This would taste great with Roasted Broccoli with Soy Sauce and Sesame Seeds for a low-carb meal.

More Chicken Dinners You Might Like:

Slow Cooker and Pressure Cooker Index ~ Slow Cooker or Pressure Cooker
Baked Pesto Chicken ~ Kalyn’s Kitchen
Crispy Rosemary-Sriracha Chicken Thighs ~ All Day I Dream About Food
Janet’s Mustard Chicken ~ Kalyn’s Kitchen

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce

Yield 4 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce are one of my favorite low-carb recipes with chicken!

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
  • 2 T peeled and minced fresh ginger
  • 1 T chopped fresh garlic
  • 1/2 cup smooth natural peanut butter at room temperature (see notes)
  • 1/4 cup rice vinegar (see notes)
  • 2 T soy sauce
  • 2 T sweetener of your choice (see notes)
  • 1 tsp. red Thai Curry Paste
  • 3 T homemade chicken stock (see notes)
  • fresh ground black pepper to taste
  • about 2 T peanut oil (depends on your pan)
  • 1 cup unsweetened coconut milk (see notes)
  • 4 T finely chopped cilantro, plus more for garnish if desired (see notes)

Instructions

  1. Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges.  Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness.
  2. Finely mince the ginger and garlic.  In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener of your choice, Thai curry paste, and chicken stock. Taste to see if you want to add more red curry paste. (I didn’t.)
  3. Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and saute over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side.  (It’s important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)
  4. Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes.
  5. Add any juices that have accumulated on the pate and cook another minute or two.  Turn off heat and mix in chopped cilantro.
  6. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

Notes

Use peanut butter without added sugar if you want this to be low in carbs. Be sure to use unseasoned rice vinegar, not “seasoned” vinegar which has sugar. I would use Golden Monkfruit Sweetener (affiliate link) for this recipe. Use regular or lite coconut milk, but full-fat coconut milk will be more flavorful. You can use canned chicken broth instead of chicken stock. 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:

4

Serving Size:

1

Amount Per Serving: Calories: 488 Total Fat: 29g Saturated Fat: 6.1g Unsaturated Fat: 20.5g Cholesterol: 102mg Sodium: 697mg Carbohydrates: 10g Fiber: 3.1g Sugar: 2g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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 lite coconut milk, this Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce would be approved for any phase of the South Beach Diet. It’s also good for low-carb diet plans, which would prefer full-fat coconut milk.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    89 Comments on “Low-Carb Chicken Breasts with Cilantro and Thai Curry Peanut Sauce”

  1. 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!

  2. This was amazing! Made it for dinner tonight and it was a huge hit. Thank you so much for sharing!

  3. 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!