Chicken with Peanut-Coconut Curry

Recipe

Main Dish
Chicken with Peanut-Coconut Curry

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User Rating

4.71 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
5min
Prep
15min
Total

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Description

When we say this is the easiest chicken curry recipe... we mean it! From start to finish, this Indian-inspired dish only takes 15 minutes to prepare. Now, that's quick!

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 c. Hy-Vee Instant long grain white rice
1 tbsp. Hy-Vee vegetable oil
1 medium yellow onion, sliced
3 tbsp. red curry paste
2 tsp. bottled minced garlic
1 (13.5-oz.) can Hy-Vee coconut milk
¾ c. Hy-Vee chicken broth
3 tbsp. Hy-Vee crunchy peanut butter
2 tsp. Hy-Vee less sodium soy sauce
2 c. Hy-Vee Kitchen picked rotisserie chicken
1 c. Full Circle Market organic baby spinach, tightly packed
⅓ c. Hy-Vee lightly salted dry roasted peanuts, chopped
Fresno chile pepper, seeded and sliced, for garnish
Lime wedges, for serving

Things To Grab

  • Large skillet

Directions

  1. Prepare rice in microwave according to package directions. Heat oil in large skillet over medium-high heat. Add onion and stir-fry 1 minute.

  2. Add curry paste and garlic to skillet. Cook 30 seconds or until fragrant. Stir in coconut milk, chicken broth, peanut butter, and soy sauce. Bring to a boil, stirring constantly. Add chicken; heat through.

  3. Stir in spinach; cook until wilted. Spoon rice into serving bowls. Top with chicken curry and peanuts. Garnish with Fresno chile; serve with lime wedges, if desired.

Nutrition facts

Servings

520 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 40mg
  • Sodium: 760mg
  • Total Carbohydrates: 45g
  • Protein: 18g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%