Peanut Butter Curry
Spice up your dinner menu with this delicious Thai peanut butter curry made with chicken, chickpeas, and coconut milk. This super nutritious, one-pan meal is packed with flavor and protein. Plus, it's gluten-free, dairy-free, and can be made vegan!
Ingredients
- 1 - 2 Tbsp olive oil
- 1 lb skinless chicken thigh, trimmed and cut into bite-sized pieces
- 1 small yellow onion, roughly diced
- 2 - 3 large garlic cloves, minced
- 3 cups fresh broccoli, cut into medium florets
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp ground ginger
- 1 tsp salt, more to taste
- ½ tsp black pepper, more to taste
- 1 can (15 oz) unsweetened coconut milk,, full fat or light
- ⅔ - 1 cup low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 Tbsp tomato paste
- 3 - 4 Tbsp creamy all-natural peanut butter
- 1 lime, juiced
- ¼ cup fresh cilantro, finely diced
- 3 cups fresh baby spinach
Instructions
- Prepare your skinless chicken thighs by trimming off excess fat or cartilage with your knife and cutting into bite-sized pieces.
- Add olive oil into a deep 12-inch skillet over medium-high heat on the stovetop.
- Add chicken and sear for 3 minutes. Then, use tongs to flip chicken pieces over and sear for another minute.
- Add in red onion, minced garlic, and broccoli florets. Saute for an additional 4 - 5 minutes until onions soften.
- Add in the paprika, cumin, cayenne pepper, ginger, red chili flakes (optional), salt, and pepper. Stir for 30 seconds until fully combined.
- Add in coconut milk, 2/3 cup vegetable broth, chickpeas, tomato paste, peanut butter, and lime juice. Simmer over medium-low heat for 5 minutes, then add in cilantro and baby spinach. Simmer for additional 5 minutes. For a more soup-like curry add in another 1/3 cup vegetable broth. Taste, and adjust seasonings as necessary.
- Garnish with cilantro and peanuts and serve over a bed of jasmine rice, brown rice, or quinoa. Enjoy!
Notes
Chicken: You can substitute chicken thighs with chicken breast.
Coconut Milk: I recommend full fat, but you can use light coconut milk too.
Vegetable Broth: You can substitute with chicken broth.
Make it Vegan: Remove the chicken and add an additional can of chickpeas.
Nutrition
Calories: 370kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 701mg | Potassium: 696mg | Fiber: 7g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 49mg | Calcium: 79mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!