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Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce is one of my favorite low-carb recipes with chicken, and this recipe is also low-glycemic, gluten-free, dairy-free, and South Beach Diet friendly! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty recipe so you can make it later!

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com

When I featured Thai Kitchen Coconut Milk for Kalyn’s Kitchen Picks, along with my recipe for Thai Chicken Soup, I promised another great recipe using coconut milk, and I loved these Chicken Breasts with Cilantro and Red 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!

(Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce was updated with better photos January 2012.)

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
Trim the chicken breasts so they’re all kind of the same shape, cutting off any visible fat or ragged pieces.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
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.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
Mince the ginger and garlic, and measure out the peanut butter to make the paste.  (Not shown, rice vinegar, soy sauce, sweetener, chicken stock.)

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
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.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com

You’ll also need a generous amount of finely chopped fresh cilantro.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
Heat the oil, season chicken with pepper, and saute the chicken until it’s browned and just cooked through.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com

Then remove chicken to a plate and cover with foil to keep it warm.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
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.  

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
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.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com

And just for fun, here’s my original photo of this dish from back in 2007! Kind of orange, don’t you think!

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
This would taste great with Roasted Broccoli with Soy Sauce and Sesame Seeds for a low-carb meal.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce
(4 servings, with lots of extra sauce for another use, from Fine Cooking Annual with slight adaptations by Kalyn)

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 (without added sugar) at room temperature
1/4 cup rice vinegar (not “seasoned” vinegar which has sugar)
2 T soy sauce
2 T sweetener of your choice (Use Stevia Granulated or other sweetener for lowest carbs)
1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
3 T homemade chicken stock or canned chicken broth
fresh ground black pepper to taste
about 2 T peanut oil (depends on your pan)
1 cup unsweetened regular or lite coconut milk
4 T finely chopped cilantro (or more), plus more for garnish if desired (Use thinly sliced green onions if you’re not a cilantro fan)

Instructions:

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. 
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, 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.

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 recipe would be approved for any phase of the South Beach Diet. Even if you used brown sugar and full-fat coconut milk, this would still be a pretty healthy low-carb dish and it should be approved for most low-carb eating plans.

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.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Ideas for Chicken Dinners You Might Like:
Slow Cooker Chicken Recipes Photo Index Page ~ Slow Cooker from Scratch 

Baked Pesto Chicken ~ Kalyn’s Kitchen

Crispy Rosemary-Sriracha Chicken Thighs ~ All Day I Dream About Food

Janet’s Mustard Chicken ~ Kalyn’s Kitchen   

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce found on KalynsKitchen.com
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87 comments on “Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce”

  1. That dish looks nothing short of ah-mazing! What about using the extra sauce as part of a chicken satay?

  2. 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!

  3. Cate, great idea to use the extra sauce for satays!

    Cschaewe, your version sounds great too!

  4. 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!

  5. This looks simply mouthwatering!

  6. WOW! Love peanut and curry! Looks and sounds amazing!

  7. Good golly Miss Molly (aka Kalyn) this dish was beyond amazing. We practically licked the dish. Soooo delicious!!

  8. 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!

  9. 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!

  10. Mary good to know. I'm all in favor of saving time!

  11. 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!!!

  12. So glad you enjoyed it so much!

  13. This is SO delicious! If you want a peanut sauce recipe, this is it!

  14. 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!

  15. Sheri, so glad you are enjoying the healthy recipes! I love this one too.

  16. This was SUCH a hit in my home – thanks for the awesome recipe!!

  17. 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.

  18. 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!

  19. Ahhh~ Perfect for my high fat, low carb diet.

  20. 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!

  21. So glad you enjoyed it!

  22. I just pinned this because my kids love Thai peanut sauce! Looks good! Thank you for the recipe! Julia

  23. 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. 🙂

  24. Julia, hope you enjoy. And how wonderful to have kids with such well-developed taste buds!

  25. 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!

  26. Brittany, so glad you liked it!

  27. 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.

  28. 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!

  29. 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!

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

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