Creamy Peanut Chicken

"I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy!"
 
Download
photo by PSU Lioness photo by PSU Lioness
photo by PSU Lioness
photo by PSU Lioness photo by PSU Lioness
photo by popkutt photo by popkutt
photo by Chef PotPie photo by Chef PotPie
photo by -Sylvie- photo by -Sylvie-
Ready In:
25mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat oil in wok.
  • Add curry paste and sambal oelek and fry for one minute.
  • Add chicken and stir fry for around 4 minutes, or til golden.
  • Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
  • Serve on a bed of rice with lemon wedges and roti bread.
  • (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Lolly0
    This recipe is really delicious. I left out the sugar as I felt peanut butter is sweet enough for me & I added a load of veg - mange tout, baby corn & red pepper - cooked so they still had a bite. I also dredged my chicken in flour before I fried it cos I like that crust it gives. This went down a treat in my house - everyone loved it & it tastes just like the satay sause my local Chinese makes. I can't wait to make this again.
     
  2. Imagenie
    My DH and I really liked this. Reminded me of Chicken sate with peanut sauce, which is a favorite. I sauted some chopped onions at the beginning and added slivered carrots and green beans at step four. I used regular coconut milk, couldn't find lite. It wasn't too spicy for our tastes. We had Recipe #19268 as a side. Thank You.
     
  3. Peweli05
    Simple & delicious! I doubled the recipe, therefore, I doubled the measurements except the peanut butter (I used creamy instead of crunchy) and added baby carrots, green beans and cubed potatoes. Everyone had seconds! It's one of my favorite recipe by far that I've gotten from food.com. Even my son loved it! That alone is a huge compliment! This type of meal, we serve with jasmine white rice.
     
  4. PSU Lioness
    This dish was just okay for (most) of our family. I followed the instructions but the peanut butter seemed to overwhelm the dish. I had to add some more chili sauce (not much!) and another teaspoon of curry to get it to balance out a bit. I'm fairly new to Thai food so maybe the wicked peanut butter flavor is how it was supposed to taste. I think next time I will saute some fresh garlic with the curry and chili sauce to give it more of a kick. But on a positive note, my son INHALED 3 plates of this. He loved it! But he also added more chili sauce after it was on his plate because he likes things hot. I will definitely try this again with some tweaking for my personal preferences. Thanks so much for posting! UPDATE: I wanted to update my original review and add a star. I reheated this to eat 2 days after I made it and it was really good. All of the spices came through the peanut butter and I loved it! I just wish it would have tasted that way when I made it initially.
     
  5. Chef Alsbury
    This was really good! I did have one problem when cooking - the pan was too hot for the chili sauce & curry, and it spattered everywhere, so be fore-warned! It tasted great - my husband really liked it, too!
     
Advertisement

Tweaks

  1. Vindwyn
    I made this for lunch today. Instead of peanut oil, I used canola. Instead of fish sauce, I used lite soy sauce. Instead of crunchy peanut butter, I used creamy. Despite all of these substitutions, the end product was great. I served cooked some rice noodles, and dumped them in the sauce before serving. We loved it! The spicy flavor is addictive!
     
  2. Vino p.o. prn
    This had a nice balance of creamy peanut flavor and spice. I used 'Fat free coconut milk' #187372 in place of light coconut milk and canola oil instead of peanut oil. Dusted chicken with a little flour before browning as well. Served it on top of rice noodles as Chef PotPie also recommended.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes