Thai Chicken Peanut Curry

47 4 servings, 1-1/4 cups (300 mL) each
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4 servings, 1-1/4 cups (300 mL) each

This super-easy curry features a coconut-peanut sauce.

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What You Need

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Make It

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  • Heat oil in large saucepan on medium heat. Stir in curry paste. Add chicken, onions and garlic; cook and stir 6 to 8 min. or until chicken is done.
  • Stir in beans and coconut milk. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until beans are crisp-tender.
  • Add tomatoes and peanut butter; cook and stir 3 to 5 min. or until peanut butter is completely melted and mixture is well blended.

Serving Suggestion

Serve with hot cooked rice.

Special Extra

Sprinkle with 1/4 cup chopped peanuts just before serving.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 350
% Daily Value
Total fat 22g
Saturated fat 7g
Cholesterol 80mg
Sodium 390mg
Carbohydrate 15g
Dietary fibre 3g
Sugars 5g
Protein 26g
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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