Peanut Coconut Curry

GF DF SF Mar 7, 2026

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STEP 1
- 2 large (300 g) Onion
- 5 medium (600 g) Bell pepper

STEP 2
- 1 oz (28 g) Ginger, fresh
- 2 tbsp (30 g) Minced garlic

STEP 3
- 2 x 13.5 oz can (810 g) Coconut milk, full fat
- 2 lb (908 g) Boneless skinless chicken breast
- 1 cup (96 g) Powdered peanut butter
- 1/4 cup (60 g) Soy sauce, low sodium, gluten free
- 1 tsp (5 g) Liquid monk fruit
- 2 tbsp (20 g) Paprika
- 1 tbsp (10 g) Garlic powder
- 1 tbsp (10 g) Onion powder
- 2 tsp (6 g) Black pepper, ground
- 2 tsp (4 g) Coriander, ground
- 2 tsp (4 g) Ginger, ground
- 2 tsp (6 g) Cumin, ground

STEP 4
- 1/4 cup (60 g) Lime juice

1. Preheat a large pot over medium heat. Cut your onions and peppers into a medium dice, and add to the pot with a splash of water. Cover and cook until the onions are translucent and the peppers are soft, about 10 minutes

2. Finely chop your ginger, and add to the pot along with minced garlic. Toast until fragrant, about 30 seconds

3. Cut your chicken into a medium dice. Add the raw chicken to the pot along with coconut milk, powdered peanut butter, soy sauce, liquid monk fruit, and spices. Cover and cook over medium low heat for 20 minutes, stirring occasionally, just until the chicken reaches 165F

4. Remove the pot from the heat, and stir in lime juice. Divide into 6 servings

https://www.poormanprotein.com/recipes/peanut-coconut-curry

Servings: 6
Calories: 575
Protein: 50 g
Fat: 31 g
Carbs: 31 g
Fiber: 10 g

Time

Prep Time:

15 minutes

Cook Time:

45 minutes

Total Time:

1 hour

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Cost

Total Cost:

Cost per Serving:

$2.84

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Ingredients

Serving(s)

Step 1

2 large Onion
5 medium Bell pepper

Step 2

1 oz Ginger, fresh
2 tbsp Minced garlic

Step 3

2 x 13.5 oz can Coconut milk, full fat
2 lb Boneless skinless chicken breast
1 cup Powdered peanut butter
1/4 cup Soy sauce, low sodium, gluten free
1 tsp Liquid monk fruit
2 tbsp Paprika
1 tbsp Garlic powder
1 tbsp Onion powder
2 tsp Black pepper, ground
2 tsp Coriander, ground
2 tsp Ginger, ground
2 tsp Cumin, ground

Step 4

1/4 cup Lime juice

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Instructions

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1. Preheat a large pot over medium heat. Cut your onions and peppers into a medium dice, and add to the pot with a splash of water. Cover and cook until the onions are translucent and the peppers are soft, about 10 minutes
2. Finely chop your ginger, and add to the pot along with minced garlic. Toast until fragrant, about 30 seconds
3. Cut your chicken into a medium dice. Add the raw chicken to the pot along with coconut milk, powdered peanut butter, soy sauce, liquid monk fruit, and spices. Cover and cook over medium low heat for 20 minutes, stirring occasionally, just until the chicken reaches 165F
4. Remove the pot from the heat, and stir in lime juice. Divide into 6 servings

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Notes

1. Optionally serve with a side of rice (or cauliflower rice)
2. Here I'm using 2 x 13.5 oz cans (810 g) of full fat coconut milk, and 1 cup (96 g) of powdered peanut butter. Alternatively, you can use 2 x 13.5 oz cans (810 g) of lite coconut milk and 1/2 cup (128 g) natural peanut butter to get your fat from the nuts instead of the coconut
3. Or go full low calorie by using lite coconut milk and powdered peanut butter
4. Or go full high calorie by using full fat coconut milk and natural peanut butter

Nutrient	Full Fat Coconut Milk Powdered PB	Lite Coconut Milk Natural PB	Low Calorie Version	High Calorie Version
Calories