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Peanut-Coconut Chicken Curry with Zucchini, Tomato & Cauliflower Rice, plated

Chicken · 35 min

Peanut-Coconut Chicken Curry with Zucchini, Tomato & Cauliflower Rice

  • 35 min
  • 2–6 servings
  • 689 kcal / serving

A creamy peanut-coconut chicken curry with zucchini, tomatoes, and cauliflower rice. The dish comes together in under 40 minutes, making it a comforting weeknight option with a gentle spice and bright cilantro finish.

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Curries · Chicken · 35-minute dinner

Ingredients

  • ½ medium headcauliflower
  • ¾ lbchicken breasts, boneless skinless
  • ½ small bunchcilantro
  • ½ (13.5 fl oz) cancoconut milk
  • ½ pintgrape tomatoes
  • ½yellow bell pepper
  • 1 mediumzucchini squash
  • yellow bell peppers

From the pantry: black pepper, brown sugar, chili-garlic sauce, coriander, ground, curry powder, fish sauce, natural peanut butter, salt, virgin coconut oil

Cookware

can opener · chef's knife · colander · cutting board · grater or food processor · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon

Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes

More recipes with: chicken breast · cauliflower

More dinner ideas: easy dinners

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Produce

  • ½ medium headcauliflower
  • ½ small bunchcilantro
  • ½ pintgrape tomatoes
  • ½yellow bell pepper
  • 1 mediumzucchini squash
  • yellow bell peppers

Meat & seafood

  • ¾ lbchicken breasts, boneless skinless

Pantry & dry goods

  • ½ (13.5 fl oz) cancoconut milk

3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.

Ingredients for 2, 4 and 6 servings

Ingredient2 servings4 servings6 servings
cauliflower½ medium head1 medium head1 ½ medium heads
chicken breasts, boneless skinless¾ lb1 ½ lb2 ¼ lb
cilantro½ small bunch1 small bunch1 small bunch
coconut milk½ (13.5 fl oz) can1 (13.5 fl oz) can1 ½ (13.5 fl oz) cans
grape tomatoes½ pint1 pint1 ½ pints
yellow bell pepper½11 ½
zucchini squash1 medium2 medium3 medium

Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.

Directions

  1. Wash and dry all fresh produce.
  2. Coarsely grate the cauliflower or pulse it in a processor until rice-like; set aside in a bowl.
  3. Heat a medium saucepan over medium-high heat and then add a little oil to coat the bottom.
  4. Cut the chicken into bite-sized pieces and season with salt and pepper.
  5. When the pan is hot, add the chicken and cook, stirring occasionally, until lightly golden, about 5–6 minutes.
  6. On a clean cutting board, cut zucchini into bite-sized pieces after trimming; halve the tomatoes and place both in a bowl, then dice the bell peppers and add to the bowl.
  7. Add curry powder and ground coriander to the cooked chicken; cook briefly until fragrant, 1 minute, then stir in coconut milk, peanut butter, sugar, fish sauce, and chili-garlic sauce along with the chopped vegetables.
  8. Simmer until the chicken and vegetables are cooked through and the curry thickens, about 8–10 minutes. In a separate skillet, cook the riced cauliflower with water and salt until tender, then stir in cilantro.
  9. Serve the curry over the cilantro-scented cauliflower rice and divide between plates or bowls.

Two tips

  • Prep the cauliflower rice and chop cilantro ahead of time to speed up assembly.
  • Leftovers keep in the fridge for 2–3 days; store the curry and cauliflower rice separately. Garnish with extra cilantro if desired.

Nutrition per serving

Calories
689 kcal
Protein
50 g
Carbs
33 g
Fat
43 g
Fiber
10 g
Sodium
159 mg

Estimates from the recipe's published nutrition data; they change with the version you pick above.

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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.

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