Trader Joe’s Peanut Coconut Red Curry Chicken Bowl Recipe

After many years of writing just Trader Joe’s reviews and news, I am branching into recipes with the goal of publishing a cookbook filled with Trader Joe’s inspired foods. My goal with this series of recipes is to give you nutritious food, that is easy to make and slightly elevated from the normal run of the mill food without the hassle and to make them as easy as possible. Thankfully, Trader Joe’s gives us a lot of ready to eat foods, but eating out of a frozen bag isn’t always as nice as preparing it yourself for a variety of reasons. 

Welcome to my latest culinary adventure where I’m going to share a mouth-watering recipe that combines the rich, nutty flavors of peanut butter with the savory depth of red curry, all brought together using some of my favorite ingredients from Trader Joe’s. This Peanut Red Curry Chicken served over a bed of fluffy rice is not just a treat for your taste buds, but it’s also surprisingly easy to make. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises to deliver a delightful fusion of flavors that will transport you straight to the heart of Southeast Asia, all from the comfort of your own home. So, let’s dive into the world of aromatic spices and creamy peanut goodness, and turn an ordinary dinner into an extraordinary culinary experience!

MODIFICATIONS AND TIPS FOR MAKING THAI PEANUT CURRY

As with most of my recipes, you can modify this recipe according to your likes and needs. Here are some ideas:

• Make it vegan/ vegetarian: You can easily substitute the chicken for tofu or whatever you can dream up. Trader Joe’s has quite a few “meatless” options. You can substitute chicken stock for water or vegetable stock. 
• Sides: I love to serve this chicken peanut curry with some type of white rice. You could also serve it with cauliflower rice to keep it low-carb or even serve it on a bed of sauteed cabbage.
• Toppings: I just used chilis, carrots, and spinach, but you can use other vegetables like Persian cucumbers, cooked green beans, or broccoli. Whatever you like!

The chunky peanut butter adds another dimension to the already awesome Trader Joe’s Red Curry sauce. The red curry is my favorite of the two curry sauces, the other one being the yellow curry. I am a huge fan of curry with peanut in it so by adding some Trader Joe’s Chunky Peanut Butter (you can use creamy too but I like the texture of the chunky in this recipe), it makes a more full-bodied recipe.

Trader Joe’s makes this super easy by providing already shredded carrots in a bag and baby spinach. Just grab a bag of each and when you assemble the dish, just top with a small handful of each! Then top with some chopped unsalted peanuts and you have a powerhouse meal!

Trader Joe’s Peanut Red Curry Chicken Bowl

Curry in a hurry? Yes, please! Ready in 15 minutes, this nutritious and creamy curry is super flavorful and perfect for a quick weeknight meal for the family.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4 People

Equipment

• 1 Sauté Pan

Ingredients

  

• 1 large Yellow Onion
• 1/3 cup Trader Joe's Unsalted Roasted Peanuts
• 1/2 cup sliced small red pepper You can get hot or mild.
• 2 tbsp Vegetable Oil
• 1 bag Trader Joe's microwave Jasmine Rice or make from scratch
• 1 bottle Trader Joe's Red Curry Sauce
• 1/3 cup Trader Joe's chunky peanut butter
• 1 cup Trader Joe's Chicken Stock
• 1 lb Diced Chicken Breast or Thigh
• 1 cup Shredded Trader Joe's Carrots
• 1 cup Trader Joe's baby spinach
• Lime wedges for serving

Instructions

 

• Heat a large deep frying pan over medium-high heat.
• While the pan heats up, cut the onion into large dice, coarsely chop the peanuts and thinly slice the chilli.
• Add the oil and onion to the pan and cook, stirring often, for 5 minutes or until the onion softens slightly and gets translucent
• Add the Trader Joe's Red Curry to the pan
• Cook, stirring constantly, for 1 minute. Stir in the stock and peanut butter. Bring to simmer.
• Add chicken. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until the sauce thickens slightly and the chicken is cooked through. If sauce gets too thick, add more water or stock
• Meanwhile, prepare the rice
• Divide chicken curry and rice among serving bowls. Top with carrot, spinach, peanuts and chillis. Serve with lime wedges, if using.

Notes

This recipe is infinitely variable. You can choose your protein, like pork, tofu or shrimp. If you want to kick up the heat, add some sriracha when you add the curry. This curry isn’t all that hot. I used mild red peppers, but you can put any hot fresh peppers you want on here. Enjoy!

Keyword asian, Chicken, coconut, Curry, Easy, peanut, Satay, thai, Trader Joe’s