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Chicken Breast with Cilantro & Red Thai Curry Peanut Sauce


Bring the flavors and aromas of Thailand into your home with this delicious dish. Red curry peanut sauce has just enough sweetness to balance its spice.

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Rate this recipe 4.4/5 (14 Votes)


  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thick
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon fresh garlic, chopped
  • 1/2 cup smooth natural peanut butter (without added sugar), room temperature
  • 1/4 cup rice vinegar (not "seasoned" vinegar, which has sugar)
  • 2 tablespoons soy sauce
  • 2 tablespoons Splenda or sugar
  • 1 teaspoon red Thai Curry Paste
  • 3 tablespoons homemade chicken stock or canned chicken broth
  • Fresh ground black pepper, to taste
  • 2 tablespoons peanut oil
  • 1 cup unsweetened lite coconut milk
  • 4 tablespoons cilantro, finely chopped, plus more for garnish


Servings 4
Preparation time 15mins
Cooking time 35mins


Step 1

Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness.

Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste.

Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and sauté over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2 to 3 minutes more on second side. It's important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.

Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2 to 3 minutes.

Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

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