Peanut Chicken Curry

Peanut Chicken Curryover Sticky Rice

This encore dish was inspired by a menu item Chef Elana frequently orders at one of her favorite Thai restaurants in New York. Unanimously winning the seal of approval from the Test Kitchen, this comforting meal gets its depth from tender chicken simmered in creamy coconut milk, peanut butter, curry paste, lime, and a little sugar. All this goodness is perfect for scooping up with mounds of sticky rice—a short-grain variety that becomes sticky when cooked.

  • Spicy
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Total Carb83g
Total Fat34g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    sticky rice
  • baby spinach
    baby spinach
  • pea shoots
    pea shoots
  • ginger
  • lime
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • 13.5-ounce cans lite coconut milk
    13.5-ounce cans lite coconut milk
  • peanut butter
    peanut butter
  • red curry paste
    red curry paste
  • fish sauce
    fish sauce
  • raw sugar
    raw sugar
  • gochujang

What You'll Need

  • canola oil
  • kosher salt
  • 6" small pot with lid
  • 8" medium pot with lid
  • 12" large pan with lid


Fish, Crustacean Shellfish, Soy, Tree Nuts, Peanuts