Thai Coconut Peanut Chicken Recipe

This is Thai inspired so it’s definitely not authentic but we enjoyed it! Creamy coconut curry peanut sauce over chicken sprinkled with green onions and chopped peanuts. This dish was meant to impress!

Servings: 8


1 (12 ounce) box angel hair pasta, cooked and drained

Peanut Sauce:
1 cup creamy peanut butter
1 (13.5 oz) can light coconut milk (about 1 1/2 cups)
1/2 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
2 teaspoons garlic , minced
2 teaspoons ground cumin
2 teaspoons curry powder
salt , to taste
cayenne pepper , to taste

For the chicken:
1-2 tablespoon sesame oil , to taste
4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks
1 bunch green onions , sliced (about 1 cup)
1 cup carrot , shredded
juice of 1 lime or 1 lemon
chopped peanuts , garnish


  1. Cook pasta according to package directions.
  2. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
  3. Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
  4. Visit Thai Coconut Peanut Chicken @ for full instructions.

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