Thai Chicken Peanut Curry
1 Review(s)
47 Min
Prep : 35 Min Cook: 12 Min
This super-easy curry features a coconut-peanut sauce.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. oil
2
2 Tbsp. red curry paste
3
1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
4
1 large onion, cut lengthwise in half, then crosswise into thin slices
5
2 cloves garlic, minced
6
1/2 lb. (225 g) fresh green beans, trimmed, cut diagonally in half
7
1 can (400 mL) lite coconut milk
8
1 cup grape tomatoes, halved
9
3 Tbsp. Kraft Smooth Peanut Butter
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How do I make it ?
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Step 1
Heat oil in large saucepan on medium heat. Stir in curry paste. Add chicken, onions and garlic; cook and stir 6 to 8 min. or until chicken is done. Step 2
Stir in beans and coconut milk. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until beans are crisp-tender. Step 3
Add tomatoes and peanut butter; cook and stir 3 to 5 min. or until peanut butter is completely melted and mixture is well blended. Kraft Kitchen Tips!
Serving Suggestion
Serve with hot cooked rice.
Special Extra
Sprinkle with 1/4 cup chopped peanuts just before serving.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 7 g
35 %
Cholesterol 80 mg
Sodium 390 mg
16 %
Carbohydrate 15 g
Fibre 3 g
Sugars 5 g
Protein 26 g
Vitamin A
20 %
Vitamin C
25 %
Calcium
6 %
Iron
15 %
Servings
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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