Best 2 Coconut Curry Chicken And Peanuts Recipes

Indulge in a symphony of flavors with our delectable Coconut Curry Chicken and Peanuts recipe. This culinary masterpiece tantalizes your taste buds with a harmonious blend of creamy coconut milk, aromatic curry spices, succulent chicken, and crunchy peanuts. Each bite is an explosion of textures and flavors, leaving you craving more.

Our recipe collection offers a diverse range of culinary delights. From the classic Coconut Curry Chicken and Peanuts to the innovative Coconut Curry Chicken Satay Skewers and the refreshing Coconut Curry Chicken Salad, there's something for every palate. Whether you're a seasoned home cook or just starting your culinary journey, our detailed instructions and helpful tips ensure success in the kitchen.

Each recipe is carefully crafted to provide a unique flavor experience. The Coconut Curry Chicken Satay Skewers offer a delightful interplay of savory and sweet, while the Coconut Curry Chicken Salad is a light and refreshing option, perfect for a summer lunch.

Join us on this culinary adventure and discover the magic of coconut curry. Let your taste buds embark on a journey of flavors as you explore our collection of enticing recipes.

Here are our top 2 tried and tested recipes!

CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS

Crock Pot Curry Chicken With Coconut and Peanuts image

Make and share this Crock Pot Curry Chicken With Coconut and Peanuts recipe from Food.com.

Provided by canarygirl

Categories Curries

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Steps:

Cut chicken into cubes, and sprinkle with salt and pepper.
Slice onion in julienne, and mash garlic.
Heat oil in a small sauteé pan, and brown garlic and onions.
Set aside.
Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
Combine this with the coconut milk, curry, ginger, cilantro and wine.
Put chicken in crock pot.
Top with onions and garlic, and then with liquid mixture.
Cook on low heat for about 6-7 hours, or until cooked through and tender.
Add cornstarch slurry to thicken as desired.
Serve over steamed rice, with chopped cilantro and peanuts to garnish.
I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

COCONUT CURRY CHICKEN AND PEANUTS

Coconut Curry Chicken and Peanuts image

Spice from the curry and slightly sweet coconut milk combine to make a wonderfully tasty and tender chicken dish. Serve with basmati rice and a cool cucumber and tomato salad. I created this recipe after a small ethnic restaurant in our neighborhood closed. Their curry chicken and peanuts was wonderful. I was unable to find a similar recipe so through trial and error, this version was born!

Provided by LisaMB

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
2 sweet onions, thinly sliced
2 tablespoons curry powder, or to taste, divided
4 skinless, boneless chicken breast halves, cut into cubes
¼ cup coconut milk, or more if desired
¼ cup chopped peanuts

Steps:

Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 9.3 g, Cholesterol 73.8 mg, Fat 22.9 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 8.8 g, Sodium 95 mg, Sugar 2.8 g

Tips:

- Use full-fat coconut milk for the richest flavor. - To make your curry spicier, add more curry powder or chili peppers. - If you don't have peanuts on hand, you can substitute cashews or almonds. - Serve your coconut curry chicken over rice, noodles, or quinoa. - Garnish your curry with fresh cilantro or lime wedges for a pop of color and flavor.

Conclusion:

This coconut curry chicken and peanuts recipe is a delicious and easy weeknight meal. It's packed with flavor and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!