Real Recipes From Real Home Cooks ®

asian peanut chicken curry

Recipe by
Francine Lizotte
Surrey South, BC

With a nice balance between sweet, sour and a bit of heat, this is a delicious recipe.

yield 4 servings
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For asian peanut chicken curry

  • 1 Tbsp
    coconut sugar
  • 2 tsp
    curry powder
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    hot paprika
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 2 lb
    boneless skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 1/2 Tbsp
    canola oil
  • 1/2 Tbsp
    sesame oil
  • 1 1/2 c
    white onions, diced
  • 1 c
    red peppers, diced
  • 1 c
    poblano peppers (substitute with green bell peppers), diced
  • 1 lg
    bird's eye pepper, seeded, ribs removed and finely sliced
  • 2 1/2 to 3 c
    zucchini, halved and sliced
  • 1 1/2 Tbsp
    finely grated ginger
  • 1/2 Tbsp
    pressed garlic
  • 2 c
    low-sodium chicken broth
  • 1 can
    (14 oz.) coconut milk
  • 1 c
    smooth peanut butter, melted
  • 1/2 c
    roasted peanuts
  • 1/3 c
    sweet chili sauce
  • 1/3
  • 1/2 tsp
    lime zest
  • Handful
    roasted peanuts
  • 1/2 Tbsp
    chopped cilantro
  • 1 lg
    hot red pepper, sliced
  • Few
    lime wedges, for garnish

How To Make asian peanut chicken curry

  • 1
    In a small bowl, mix together the spice blend ingredients
  • 2
    Place the chicken pieces in a bowl and sprinkle half of the spice mix on the meat, toss and then sprinkle on the rest of the curry spice mix; toss until nicely coated.
  • 3
    Cover and transfer to the fridge for a few hours but if time permits, overnight is even better.
  • 4
    Cut the zucchini in half then half lengthwise; slice it and set aside
  • 5
    In a large skillet over medium-high heat, add canola oil and sesame oil. When it gets hot, cook the chicken pieces until brown. Scoop them into a bowl using a slotted spoon and set aside.
  • 6
    Reduce the heat to medium and add the onions; sauté for 1 minute. Add red and green peppers; sauté for 1 minute as well. If using bird’s eye pepper, add it to the vegetables and cook for 2 ½ to 3 minutes. To this, add zucchini and sauté for 3 minutes. Add pressed garlic and minced ginger; cook for 1 minute.
  • 7
    Pour in chicken broth and coconut milk before adding peanut butter, roasted peanuts, chili sauce, ketchup, and lime zest. Stir the ingredients until very well blended and return the chicken to the skillet including any accumulated juices.
  • 8
    Stir once again, increase the heat to high and bring it to a boil. Reduce the heat to medium-low and simmer gently for 30 minutes, stirring occasionally and making sure the zucchini slices are submerged so they’re fully cooked after half an hour.
  • 9
    When it’s time to serve, spoon the mixture over a bed of rice, sprinkle on some roasted peanuts, chopped cilantro, sliced hot pepper and garnish with a lime wedge.
  • 10
    To view this recipe on YouTube, click on this link >>>>