Peanut-Coconut Chicken Curry (Lower Fat)

Total Time
Prep 10 mins
Cook 40 mins

I made this up for my daughter's homecoming from a summer trip. We loved it, and she said, "Mom, get on Zaar right now and write down what you did before you forget!" This was pretty spicy, so if you're sensitive you may want to cut the sambal to half or less. You can always add more at the table! I served this with rice noodles. It would also be good over regular pasta or rice.

Ingredients Nutrition


  1. Cube chicken and brown, add onions and garlic, and saute until onion is tender.
  2. In large pan, combine chicken broth, peanut butter, curry seasonings and sambal. When well combined, add chciken mixture to the pan.
  3. Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
  4. Thoroughly combine half-and-half, cornstarch, coconut extract and sugar, and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so.
  5. Serve over pasta or rice and top with grated coconut.


Most Helpful

A good, basic recipe that lets you cut the amount of fat in coconut milk, but it was missing that coconut milk flavor. I would double the amount of extract. I wasn't sure what "Thai seasoning" was, so used Thai red curry paste, but a little fish sauce or soy for some saltiness would help. Also some chopped cilantro. One of those recipes that can be adapted to your tastes and still be kept low-fat, though. Made for ZWT 9.

Outta Here September 04, 2013

Yep can see why your DD would want to come home to such a tasty meal. We all enjoyed every bite. I cut the recipe in half and used an additional teaspoon of curry as I did not have any Thai seasoning. Thanks for the tasty post.

Debbwl August 14, 2013

Definitely would recommend this recipe. Need to add a little extra peanut butter and possibly sugar too. Also, I will try adding some soy sauce next time. I also threw in some coconut milk that gave it a little extra coconut taste in the liquid.

thanks again for the recipe though.

mskahen February 07, 2011

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