Thai Green Curry Chicken with Peanut Crunch
A quick, low-carb Thai-inspired weeknight dinner with creamy coconut curry sauce and a crunchy peanut topping.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This dish brings together tender chicken, crisp broccoli, and sweet onion in a luscious coconut curry sauce enriched with peanut butter. It's ready in just 30 minutes, making it perfect for busy weeknights when you want something flavorful and satisfying without the carbs.
Serve it over steamed rice or cauliflower rice for a complete meal, and don't skip the chopped peanuts on top – they add the perfect crunchy finish that contrasts beautifully with the creamy sauce.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the lower part of the broccoli stem with a vegetable peeler or a small sharp knife. Cut the broccoli lengthwise into thin rods, keeping the florets attached to the stem.
- Heat the coconut oil in a wok or large sauté pan over high heat. Add the broccoli and onion wedges and stir-fry for a few minutes, until crisp-tender.
- Add the sliced cooked chicken breast, coconut milk, green curry paste, and peanut butter to the wok. Stir well to combine and let the sauce simmer for a few minutes to blend the flavors. Season with salt and pepper to taste.
- Just before serving, sprinkle each portion with the chopped peanuts. Serve immediately.
💡 Tips
- For extra heat, add a pinch of red pepper flakes along with the curry paste.
- If using raw chicken, slice it thinly and stir-fry first until cooked through before adding the vegetables.
- Leftovers keep well in the fridge for up to 2 days; reheat gently on the stovetop.
Inspired by a recipe from Diet Doctor