Chicken Breasts with Red Thai Curry Peanut Sauce

Chicken Breasts with Red Thai Curry Peanut Sauce
Photo by Scott Phillips


  • 2 Tbs. canola oil; more as needed
  • ½ cup natural smooth peanut better (I like Teddie brand), preferably at room temperature
  • 2 Tbs. chopped fresh ginger
  • 4 boneless, skinless chicken breast halves (about 1-½ lb. total), trimmed
  • Kosher salt and freshly ground black pepper
  • ¼ cup rice vinegar
  • 2 Tbs. mirin or granulated sugar
  • + 5 more ingredients
    • 1 Tbs. chopped garlic
    • 2 Tbs. soy sauce
    • 1-¾ tsp. red Thai curry paste
    • ½ cup unsweetened coconut milk
    • 3 Tbs. minced fresh cilantro

In a food processor, combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar), 1-1/2 tsp. of the curry paste, and 3 Tbs. water. Process until smooth, about 30 seconds. Taste to check the heat level and add the remaining 1/4 tsp. curry paste if you like. If the chicken...

View full recipe at Fine Cooking


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