Chicken Peanut Butter Curry
User Reviews
5.0
45 reviews
Excellent
Chicken Peanut Butter Curry
Report
This delicious one-pan Thai peanut butter curry is made with juicy chicken thighs, chickpeas, fresh veggies, and creamy coconut milk. It's a high-protein, gluten-free, and dairy-free meal ready in under 30 minutes—perfect for an easy weeknight dinner or meal prep!
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Ingredients
- 2 tablespoon extra virgin olive oil
- 1 lb skinless chicken thighs fat trimmed and cut into bite-sized pieces
- 1 medium yellow onion diced
- 3 large garlic cloves minced
- 3 cups fresh broccoli cut into florets
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- 1 can 15 oz unsweetened coconut milk (full-fat or light)
- ⅔ - 1 cup low-sodium vegetable or chicken broth
- 1 can 15 oz chickpeas drained and rinsed under cold water
- 1 tablespoon tomato paste
- 3 – 4 tablespoon creamy all-natural peanut butter (I like the one without sugar added)
- 1 large lime juiced
- ¼ cup fresh cilantro chopped
- 3 cups fresh baby spinach optional but adds lots of nutrition without flavor
Instructions
- Trim and cut the chicken thighs into bite-sized pieces.
- Heat olive oil in a deep 12-inch skillet over medium-high heat. Add chicken and sear for 3 minutes, then flip and cook for another minute.
- Add onion, garlic, and broccoli. Sauté for 4–5 minutes until onions soften.
- Stir in paprika, cumin, cayenne, ginger, salt, and pepper. Cook for 30 seconds until fragrant.
- Add coconut milk, ⅔ cup vegetable broth, chickpeas, tomato paste, peanut butter, and lime juice. Simmer over medium-low heat for 5 minutes.
- Stir in cilantro and baby spinach, then simmer for another 5 minutes. For a thinner curry, add the remaining ⅓ cup vegetable broth. Adjust seasoning as needed.
- Garnish with cilantro and peanuts. Serve over jasmine rice, brown rice, or quinoa. Enjoy!
Notes
- Chicken: You can substitute chicken thighs with chicken breast.
- Coconut Milk: I recommend full fat, but you can use light coconut milk too.
- Vegetable Broth: You can substitute with chicken broth.
- Make it Vegan: Remove the chicken and add an additional can of chickpeas.
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
21g
(7%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
701mg
(29%)
Potassium
696mg
(20%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
504IU
(10%)
Vitamin C
49mg
(54%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 701mg | 29% |
| Potassium | 696mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 49mg | 54% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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