Chicken with Thai Curry Peanut Sauce
Chicken with Thai Curry Peanut Sauce is one of my favorite easy and low-carb recipes with chicken!
I love this Chicken with 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 adapted my version from a recipe in one of my newest cookbooks, Fine Cooking Annual (affiliate link) 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!
What ingredients do you need for this 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
- Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice (see notes)
- Red Thai Curry Paste
- chicken broth or homemade chicken stock
- fresh ground black pepper to taste
- Peanut Oil (affiliate link)
- unsweetened coconut milk
How to make this recipe:
(Scroll down for complete printable recipe.)
- Trim the chicken breasts so they’re all kind of the same shape, cutting off any visible fat or ragged pieces.
- Then one at a time, put the chicken breast inside a heavy freezer bag and pound with a meat mallet (affiliate link) until each piece is about 1/2 inch thick.
- Mince the ginger and garlic, and measure out the Adams 100% Natural Peanut Butter (affiliate link)r to make the paste. (Not shown, rice vinegar, soy sauce, sweetener, chicken stock.)
- The recipe called for a food processor, but I used my immersion blender (affiliate link) with the small canister attachment that was the perfect size to blend all the paste ingredients.
- You’ll also need a generous amount of finely chopped fresh cilantro.
- Heat the oil, season chicken with pepper, and saute the chicken until it’s browned and just cooked through.
- Then 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 mixture and simmer until it’s hot, about 2-3 minutes.
- 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.
- Serve chicken with the sauce spooned over.
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 Chicken Recipes ~ 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
- 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)
- 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 (affiliate link) to pound to even 1/2 inch thickness.
- Finely mince the ginger and garlic. In food processor or Immersion Blender (affiliate link) 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.)
- 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.)
- 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.
- Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro.
- Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.
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.
Amount 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 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 Easy to Cook Recipes to 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.