Curry Chicken with Coconut and Peanuts

"When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do."
photo by BakingGuru photo by BakingGuru
photo by BakingGuru
photo by CoOkAdDiCt photo by CoOkAdDiCt
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:




  • Cut chicken into cubes, and sprinkle with salt and pepper.
  • Slice onion in julienne, and mash garlic.
  • In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
  • Add garlic and stirfry til golden, and quickly add onions, and stir.
  • When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
  • Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
  • Stir to coat well, and until peanut butter has melted.
  • Add water, and simmer about 15 minutes, or until flavors have blended well.
  • Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
  • Serve over steamed rice, with chopped cilantro and peanuts to garnish.
  • I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

Questions & Replies

  1. How many ounces is a glass of wine?


  1. This is quite a delightful dish, with lots of sauce. I went half on the chicken on mine and substituted some vegetables in its place and that was nice. The beef bouillion was interesting, I hadn't seen that before, but you know, it worked! The wine was not overpowering in its amount since it reduced. The curry powder I think you could be variable on in amount; I think 3 tbsp. is probably moderate, but one could go heavier easier, or lighter if they wished. I used a mild Madras type but my husband complained that I didn't used a hotter curry powder but he likes it hot. The peanut butter is not overpowering, and if you like a heavier taste of peanut butter, as in Indonesian dishes, you might like to increase that, but even so, it was fine as it was. The thickener was dead on. The coconut milk lends a richness to the dish, of course; be sure not to use the sweetened type. I am interested to try this with shrimp sometime; also with other vegetables, as they go nicely. Great dish, great eats, nothing left but the smell in the kitchen. Thanks, Canarygirl!
  2. My boyfriend made this for me to show me how easy a good curry can be to make and was he ever right! This came together so easily and we both loved the taste. Despite the amount of liquid, it all boiled down to a thick and spicy sauce. We added a few slices of red pepper, some mushrooms and a fresh hot chilli to bulk it out a bit. Thanks for a keeper!
  3. Super delicious. My company loved the dish. I found that it was thick enough without having to use the cornstarch mixture. Also, I sprinkled some shredded coconut on top when serving. Not at all difficult to make. Highly recommended; I'll certainly do it again.
  4. An excellent dish, extremely delicious yet so easy to make. The peanut butter and coconut milk really did the trick. The sauce was perfect without the need to be thicken with the cornstarch. Thanks for sharing your recipe.
  5. Delicious! Very easy to make. I added 1 cubed medium potato, 1/4 tsp cayenne pepper, and served with white rice.


  1. Good recipe to go off of. I subbed in coconut milk for the water. I like the coconut flavour in curry.
  2. This was very good! I used chicken broth instead of the white wine and it worked well (careful on the salt though!). I also left out the cilantro. I wasn't going to thicken it, but at the end it looked a little thin, I used the recommended amount of cornstarch and water and I think it ended up a little too thick, will probably use half that much next time. My husband loved it, authentic flavor!! Made a lot of delicious sauce too! Would be great with tofu!
  3. This was really good. My entire family-including 2 picky kids-at this up. I used 1 tsp chicken paste instead of the beef cubes and only used 2 chicken breasts (because that's all I had). It didn't seem too saucy at all. DH did comment that next time we should add some peas/carrots for nutritional purposes.



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