Heat the oil in a deep, nonstick skillet set over medium-high heat. Season the chicken evenly with salt and pepper. Cook chicken for 3 minutes per side or until browned; transfer to a plate.
Stir in the potatoes, onion, curry paste, fish sauce and ginger. Pour in the chicken stock and coconut milk; bring to a boil. Stir in the peanuts, cinnamon stick and bay leaf. Add the chicken back to the skillet.
Reduce the heat and simmer for 30 minutes or until the potatoes are cooked through and the sauce is thick; discard bay leaf. Sprinkle with cilantro before serving.
To crush the peanuts, place them in a food processor and pulse until the nuts are so finely chopped they're almost a paste.
Fish sauce is prepared from fermented anchovies and salt, and is commonly used in Thai and Vietnamese cuisine. If unavailable, it can be replaced with soy sauce. Fish sauce can typically be found in the Asian section of most grocery stores and is inexpensive. It has a strong aroma but provides excellent savory flavor.
Serving Size 1 chicken breast, 1 cup curry
Servings Per Recipe 2
Amount Per Serving (* % of Daily Value)
Total Fat17g (26%)
Saturated Fat 5g (25%)
Trans Fat 0g
Total Carbohydrate32g (11%)
Dietary Fiber 4g
Vitamin A 6%
Vitamin C 34%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Mardi Smith - Newtown, CT
6/24/2014 10:56:46 PM
We doubled this recipe. It was EXCELLENT. There was plenty of sauce. In fact I might double the recipe and add an extra breast next time.
joyce guiliano - phila, PA
6/19/2014 6:53:17 AM
We tried it and found it to be a one pan wonder. My husband added a little hot sauce to step it up a bit. We found it easy and using the fozen Perdue skinless and boneless chicken breasts made it faster.