Description
Experience the rich flavors of tender chicken enveloped in a creamy peanut sauce, complemented by vibrant vegetables. This dish is quick to prepare and perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup smooth peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp fresh ginger (grated)
- 4 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 medium carrots (julienned)
Instructions
- Gather and chop all ingredients. Set aside the chicken and prepare the veggies.
- In a large skillet over medium heat, add a splash of oil and sear the chicken until golden brown and cooked through, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Pour in coconut milk, peanut butter, soy sauce, and lime juice. Whisk together until smooth.
- Add sliced bell peppers and julienned carrots to the skillet. Simmer for another 5-10 minutes until veggies are tender yet crunchy.
- Transfer curry to bowls or plates. Drizzle with extra lime juice if desired and serve over rice or noodles.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 9g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - Customize by swapping chicken for tofu or chickpeas for a vegetarian option. - Add chili flakes for extra spice if desired.