Thai Coconut Peanut Chicken

Thai Coconut Peanut Chicken

Want a fast way to serve left over chicken? This recipe is a crowd pleaser. It’s better than take out and healthier too! It comes together in no time for a quick mid-week meal! I cook a roast chicken for dinner on Sunday and then use the left overs for this meal on Wednesday! This is a great meal to make ahead and freeze too! Any way you make and serve it….Thai Coconut Peanut Chicken is sure to be a family favorite at your house.

Thai Coconut Peanut Chicken

Serves 4-6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Peanuts
Meal type Main Dish
Misc Child Friendly, Freezable, Serve Hot


  • 1 Cooked Chicken Breast (Roughly chopped into bite sized pieces)
  • 1 Cooked Chicken Thigh and Leg (Roughly chopped into bite sized pieces)
  • 1 can Coconut Cream
  • 1 cup Creamy Peanut Butter
  • 1 cup Chicken Stock
  • 1 tablespoon Curry Powder
  • 1/2 teaspoon Cayenne Pepper (Optional)
  • 3 tablespoons Coconut Oil (For sauteing vegetables)
  • 3 Large Carrots (Sliced into bite sized circles)
  • 1 Small Onion (Diced)
  • 1 cup Frozen Green Beans
  • salt and pepper to taste
  • 1/2 cup Peanuts (Crushed or whole) (Garnish (optional))


1. In a high sided skillet saute (on medium heat ) carrots and onions in coconut oil until soft. Warm frozen green beans in the pan. Remove vegetables from pan into a bowl for addition to the sauce later.
2. In the same pan (vegetables removed) pour can of coconut cream, chicken stock, and peanut butter. Whisk until completely combined (should be thick but saucy--add water as necessary to thin--some coconut creams are thicker than others.) Stir in curry powder and cayenne powder (optional.) Add salt and pepper to taste.
3. Add vegetables and chicken pieces to the sauce in the pan and warm through, stirring occasionally. Serve over cooked rice. Garnish with peanuts (optional.)

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