
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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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
Shopping list by aisle
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
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| yellow bell pepper | ½ | 1 | 1 ½ |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Coarsely grate the cauliflower or pulse it in a processor until rice-like; set aside in a bowl.
- Heat a medium saucepan over medium-high heat and then add a little oil to coat the bottom.
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- When the pan is hot, add the chicken and cook, stirring occasionally, until lightly golden, about 5–6 minutes.
- 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.
- 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.
- 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.
- 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.