Poached Chicken and Vegetables with Thai Peanut Sauce

Poached Chicken and Vegetables with Thai Peanut Sauce
Photo by Scott Phillips


  • 5 oz. baby spinach leaves (about 5 cups)
  • ¾ lb. broccoli crowns, cut into 1-inch florets (about 4 cups)
  • Kosher salt
  • 2 large carrots, sliced diagonally ¼ inch thick (about ¾ cup)
  • 1 lb. boneless, skinless chicken breasts, sliced crosswise into ½-inch-thick strips
  • 1 Tbs. Thai red curry paste
  • 4 tsp. fish sauce
  • + 4 more ingredients
    • 1 Tbs. packed dark brown sugar
    • 1 Tbs. freshly squeezed lime juice; more to taste
    • ½ cup peanut butter, preferably natural
    • 1 cup well-shaken canned coconut milk

Bring 6 cups water to a boil in a 6- to 8-quart pot. Have ready a metal steamer basket or bamboo steamer that fits the pot. Meanwhile, whisk the coconut milk, peanut butter, fish sauce, curry paste, brown sugar, and lime juice in a 1-quart saucepan. Cook over medium heat, whisking frequently, un...

View full recipe at Fine Cooking


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