Creamy peanut and coconut curry

    40 min

    This Thai-inspired curry has a rich sauce with a spicy kick. The combination of peanut and coconut gives a great combination of sweet and savoury.


    Wiltshire, England, UK
    5 people made this

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 2 chicken breast fillets, diced
    • 2 kaffir lime leaves
    • 2 teaspoons garlic puree
    • 1 teaspoon ginger puree
    • 1 to 2 chillis, chopped
    • 1/2 teaspoon ground turmeric
    • 300ml chicken stock
    • 1 tablespoon light soy sauce
    • 1/2 tablespoon palm sugar
    • 50g creamed coconut
    • 2 tablespoons peanut butter

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Heat the oil in a pan and add the chicken and lime leaves, cook until sealed. Add the garlic and ginger puree and chilies, cook for a few minutes until aromatic then add the turmeric, stir well until the turmeric is evenly distributed over the chicken.
    2. Add the chicken stock, bring to the boil then reduce the heat and simmer. Add the soy sauce and palm sugar. Simmer uncovered for 15 minutes.
    3. Once the stock has reduced, add the creamed coconut and peanut butter. Cook for a further 10 minutes, or until the coconut and peanut butter have formed a wonderful thick sauce.
    4. Ensure the chicken is cooked through, remove the lime leaves and serve with rice or chips.


    I used the Pataks® sachets of creamed coconut and added it directly to the pan.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Love it! Although we simmered for too long and it ended up v.dry...  -  27 Jul 2013