May Recipes

Chicken with Peanut-Coconut Curry

20 Minutes or Less Badge
Two bowls of Chicken with Peanut Coconut Curry
Hands On:
5 minutes
Total Time:
15 minutes


  • 2 cups Hy-Vee Instant long grain white rice
  • 1 tbsp Hy-Vee vegetable oil
  • 1 medium yellow onion, sliced
  • 3 tbsp red curry paste
  • 2 tsp bottled minced garlic
  • 1 (13.5-oz.) can Hy-Vee coconut milk
  • ¾ cup Hy-Vee chicken broth
  • 3 tbsp Hy-Vee crunchy peanut butter
  • 2 tsp Hy-Vee less sodium soy sauce
  • 2 cups Hy-Vee Kitchen picked rotisserie chicken
  • 1 cup Full Circle Market organic baby spinach, tightly packed
  • ⅓ cup Hy-Vee lightly salted dry roasted peanuts, chopped
  • Fresno chile pepper, seeded and sliced, for garnish
  • Lime wedges, for serving
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Prepare rice in microwave according to package directions. Heat oil in large skillet over medium-high heat. Add onion and stir-fry 1 minute.
Add curry paste and garlic to skillet. Cook 30 seconds or until fragrant. Stir in coconut milk, chicken broth, peanut butter, and soy sauce. Bring to a boil, stirring constantly. Add chicken; heat through.
Stir in spinach; cook until wilted. Spoon rice into serving bowls. Top with chicken curry and peanuts. Garnish with Fresno chile; serve with lime wedges, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 31g 40%
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 760mg 33%
Total Carbohydrate: 45g 16%
Dietary Fiber: 4g 14%
Sugars: 3g 6%
Protein: 18g 36%

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