Total Time
Prep 10 mins
Cook 30 mins

This is warm and comforting. Feel free to use as little or as much of the curry paste as you like, it can be rather strong. Serve with rice. Peas tossed into the sauce at the last second are a nice addition too.

Ingredients Nutrition


  1. Lightly coat a large skillet with cooking spray and brown the chicken, in batches if necessary.
  2. Add the onion to the pan and cook until lightly brown, about 5 minutes on med-high heat.
  3. Stir together coconut milk, peanut butter, garlic, soy sauce, fish sauce, and pepper together in a bowl.
  4. Add this mixture to the pan along with the potatoes.
  5. Lower heat to medium or medium-low and cook until potatoes are tender.
  6. Taste your sauce and add curry paste in small quantities until you like the heat level. I use one teaspoon at a time, stirring well after each addition.
  7. Add lime juice and enjoy!


Most Helpful

Used lite coconut milk & reduced fat peanut butter, also cut down on the amounts of fish & soy sauce by about 2/3. It's odd that sugar is listed in the ingredients but never mentioned in the recipe proper. We ended up using around a teaspoon and a half of curry paste. :d

Gretyl April 18, 2007

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