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Peanut Chicken Curry

Prep time
10 mins


Try a new way to enjoy chicken!


1 cpeanut butter
1 cboiling water
1 Tbalsamic vinegar
2 tsesame oil
1 thot chili sauce or to taste
1⁄2 tblack pepper
1 tveggie broth powder
1 tcrushed red peppers, or to taste
1 small onion, diced
2 cbutternut or red curry (kari) squash, peeled, diced and cooked
1⁄2 lbred potatoes, scrubbed diced and cooked
1⁄2 lbboneless, skinless chicken, cooked and cubed
1 ozred curry paste or more to taste
2 Tcoconut milk
2 Tcanola oil
3 Ttamari, divided use


Mix first nine ingredients, using 2 tablespoons tamari, to make peanut sauce; set aside. Heat oil in wok. Add onions, potatoes, squash, and chicken. Cook until onions are translucent and chicken is browned. Add remaining ingredients including 1 tablespoon tamari and reserved peanut sauce and cook until chicken is done and sauce thickens.


Make this dish milder or hotter as you prefer. This curry can be made with unseasoned leftover vegetables or chicken.Delicious served over basmati or jasmine rice or try it over rice noodles. The sauce can also be used on its own mixed with soba noodles and chopped scallions.