Coconut Peanut Chicken Curry

15 minutes + 25 minutes Serves 4


  • 1 ¼ cups Delmaine Black Rice
  • 2 Tbsp red curry paste
  • 2 Tbsp Ceres Organics Smooth Peanut Butter
  • 1 Tbsp salt-reduced soy sauce
  • ½ tsp Essentials Brown Sugar
  • Dots Cooking Oil Spray
  • 400 g Waitoa Free Range Skinless Chicken Breast, sliced in chunks
  • 1x400ml can Essentials Coconut Milk
  • 3 courgettes, diced
  • 1 cup green beans, topped and tailed
  • 4 cups baby spinach leaves
  • 3/4 cup Homebrand Frozen Peas
  • Fresh coriander leaves, to serve
  • Healthy Food Guide magazine
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  • Rinse rice until water runs clear. Place rice and 2 ½ cups water in a saucepan, bring to boil, reduce heat and simmer for 25 minutes. Remove from heat, covered. Let stand for 10-15 minutes, then fluff rice with a fork before serving.

  • While rice is cooking, combine red curry paste, peanut butter, soy sauce, brown sugar and mix well. Set aside.

  • Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.

  • Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach leaves and peas and cook another minute.

  • Serve curry with rice, topped with coriander leaves.

By The Healthy Food Guide TV Series

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