Curried Sauteed Chicken Chunks With Coconut Milk

READY IN: 40mins
Recipe by Wok With You

Serve with white rice.

Top Review by A Good Thing

This was a yummy main for dinner tonight. I would recommend draining any remaining oil after cooking chicken...and also not cooking the coconut sauce too long as we found it needed more "sauce" after adding the peanuts. Also, for our tastes, I would use about half of the fish sauce called for as we found it quite salty. Overall, the dish was very nice. I had never used chicken thighs like this before and found the flavor and texture worked quite well (I usually only use breast meat for these types of dishes). I would use half the peanuts next time as well...we found they overpowered the chicken a bit. LOVED the cilantro as the herb of choice for the garnish...great fresh flavor. Made for PAC 2008.

Ingredients Nutrition


  1. Toss the chicken with the curry powder, salt to taste, chilie and lemongrass.
  2. Place the oil in a medium skillet, turn the heat to medium-high. When hot, add chicken and cook stirring occasionally until it loses its raw color. Add the coconut milk so that it isn't saucy and cooks off mostly and turn heat to medium.
  3. Cook for another 2-3 minutes until cooked through, then stir in the fish sauce and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

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