Peanut Chicken Curry

Peanut Chicken Curryover Sticky Rice

This repeat favorite 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 dish gets its depth from tender chicken poached in creamy coconut milk, peanut butter, curry paste, lime, and a little sugar. All this goodness is perfect for sopping up with mounds of sticky rice—a short-grain variety that becomes sticky when cooked.

  • Spicy
  • Stovetop Only
Serving size
2 servings
Prep & cook time
-
Cooking skill
easy
Calories
660 per serving
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • sticky rice
    sticky rice
  • baby spinach
    baby spinach
  • mung bean sprouts
    mung bean sprouts
  • ginger
    ginger
  • lime
    lime
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • lite coconut milk
    lite coconut milk
  • peanut butter
    peanut butter
  • red curry paste
    red curry paste
  • fish sauce
    fish sauce
  • raw sugar
    raw sugar
  • gochujang
    gochujang

What You'll Need

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

Allergens

Fish, Crustacean Shellfish, Soy, Peanuts