Peanut Chicken Coconut Curry
Curry in a hurry? Yes, please! This light but creamy curry is perfect for a quick weeknight meal.
Servings 4 people
Ingredients
- 1 tsp extra virgin olive oil
- 1 brown onion sliced
- 400 g chicken breast diced
- 400 g cooked basmati rice
- 1 Tbsp green curry paste
- 270 g can light coconut milk
- 1 cup chicken stock
- 1/2 cup peanut butter
- 1 carrot shredded
- 80 g baby spinach
- 20 g crushed peanuts
- Lime wedges to serve
Instructions
- Heat a large frying pan over medium-high heat. Add the oil and onion to the pan and cook, stirring often, for 1 minute or until the onion softens slightly. Once softened, add chicken and cook for 5 minutes or until almost cooked through.
- Meanwhile, add 1 cup of rice and 2 cups of water to a small saucepan. Bring to the boil over high heat (with lid on) and then reduce heat to low and simmer until all water has evaporated and rice is cooked (adding more water if necessary).
- Once chicken is almost cooked, add curry paste to pan. Cook, stirring constantly, for 30 seconds. Stir in coconut milk, stock and peanut butter. Reduce heat to medium and simmer, stirring occasionally, for 4-5 minutes or until the sauce thickens slightly and the chicken is cooked through. Stir through carrot and spinach and cook until wilted.
- Divide chicken curry and rice among serving bowls. Top with peanuts and lime wedges. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Natural peanut butter instead of sweetened peanut butter with added oils or emulsifiers
- Rice cooked from dry instead of packaged microwave rice
- Coconut milk with minimal ingredients (just coconut + water if possible)
- Homemade green curry paste or a curry paste without added preservatives, flavours, or seed oils
- Homemade chicken stock or a low-additive stock