Created by: Tisme
Created on February 6, 2016
Categories: Dinner, Lunch, Main Dish, Snacks, Poultry, Chicken, Asian, Australian, Thai, Vietnamese, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Boneless Pieces, Spicy (more)
"Now this might not be a match your usual satay chicken recipe , but it is quick, easy and beats any take away. Such an easy recipe to make after a hard day at work, out on the table being enjoyed in no time! Served with steamed rice or a cucumber salad, this will match any take away. Note: One family member does not like mint the other coriander, I think this would go so well with either/or both added."
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Prep Time: 5mPT5M
Cook Time: 5mPT5M
I used 2 thigh fillets and made half a recipe and ended up with a serving left over which I look forward to having for lunch today. The only change I would like to try in this recipe is to replace the cream with coconut cream or milk but as is it is.... Read more
- 500 grams boneless skinless chicken breasts (chopped into cubes)
- 1 tablespoon red curry paste
- 2 tablespoons peanut butter (Crunchy)
- 3/4 cup cream (190mL)
What You Will Need
No special items needed.
In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute.
Add the cubed chicken and cook to seal also stirring to evenly cook.
When chicken is sealed add the peanut butter and mix through.
When the peanut butter is mixed thoroughly, add the cream & stir to combine. Reduce the heat and simmer until the chicken is cooked, about 4 minutes.
Serve with rice or a cucumber salad.
- Serving Size: 1 (243.7 g)
- Calories 469.8
- Total Fat - 23.9 g
- Saturated Fat - 10.5 g
- Cholesterol - 184.1 mg
- Sodium - 200.9 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 1.3 g
- Sugars - 0.8 g
- Protein - 56 g
- Calcium - 102.5 mg
- Iron - 2.6 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg