Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)
Chicken Peanut Butter Curry
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 52%
CARBS 12G11% OF CAL
4G FIBER0G ADDED6G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 34G69% OF CAL
21G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, creamy curry of chicken thighs with peanut butter, bell peppers, and green beans in coconut milk. Rich and warming with a touch of lime brightness, ready in 30 minutes.
mainthaicurrychicken🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 13.5 oz canned coconut milk (regular or lite)
- 3 Tablespoons Thai curry paste or Indian curry paste (*see Note 1 below for curry paste options)
- 1/2 cup chicken broth
- 1/2 teaspoon turmeric
- 2 Tablespoons peanut butter (regular or natural)
- 1 lb boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
- 1 large red bell pepper (chopped into bite-sized pieces)
- 4 oz green beans (fresh or frozen and cut in pieces if fresh)
- 1/2 lime (for drizzling)
- cilantro or Thai basil (chopped)
- basmati rice (for serving (optional))
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 52%
CARBS 12G11% OF CAL
4G FIBER0G ADDED6G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 34G69% OF CAL
21G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 443mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 749mg
- Calcium
- 46mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.