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Peanut Chicken Curry

Try a new way to enjoy chicken!



For 4 Serving(s)


  • 1 c peanut butter
  • 1 c boiling water
  • 3 T tamari, divided use
  • 1 T balsamic vinegar
  • 2 t sesame oil
  • 1 t hot chili sauce or to taste
  • 1/2 t black pepper
  • 1 t veggie broth powder
  • 1 t crushed red peppers, or to taste
  • 1 small onion, diced
  • 2 c butternut or red curry (kari) squash, peeled, diced and cooked
  • 1/2 lb red potatoes, scrubbed diced and cooked
  • 1/2 lb boneless, skinless chicken, cooked and cubed
  • 1 oz red curry paste or more to taste
  • 2 T coconut milk
  • 2 T canola oil

Peanut Chicken Curry Directions

    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.

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