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Thai Red Curry Coconut Chicken

Quantity :

4 servings (1 cup chicken mixture and 1/2 cup rice each)

Cooking time :

25 minutes

Preparation time:

20 minutes


  • 1 70g Liberté Méditerranée coconut yogurt
  • 1/4 cup chicken broth
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon finely chopped gingerroot
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size chunks
  • 1 tablespoon creamy peanut butter
  • 1 cup sugar snap pea pods
  • 1 red bell pepper, diced (1 cup)
  • Salt and pepper, if desired
  • 2 cups cooked rice
  • Chopped fresh cilantro, if desired
  • Lime wedges, if desired


  1. In medium bowl, mix yogurt, chicken broth, curry paste, ginger root and garlic until well blended. Set aside.
  2. In 12-inch non-stick skillet, heat oil over medium-high heat.
  3. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in centre.
  4. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
  5. Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  6. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
  7. Serve over rice. Sprinkle with cilantro, and serve with lime wedges.
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