Brazilian-Style Peanut and Lime Chicken Curry
Inspired by a classic Brazilian curry called Xinxim, this dish is creamy and zingy in equal measure. We've swapped the crayfish in the traditional version for prawns, making the recipe easier for everyday cooking. The sauce is nutty and zesty, with a hint of chilli to cut through those intense flavours. It’s surprisingly low in calories, perfect if you want to dish it up with rice, although we like to add a mini flatbread on the side to soak up all that glorious sauce.
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4 comments
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KathrynSaturday 11th April 2026
There are a couple of recipes in the book that Twitter coconut plant based drink. I wouldn’t usually have that in the fridge, is there a good substitute? (Cows milk/coconut milk/creamed coconut?)
LisaTuesday 14th April 2026
Hi Kathryn
You can swap it for tinned coconut milk, either light or full fat, and adjust the calories accordingly, if they are important to you. It’ll make the dish a bit richer and a little more coconutty.
AlexSaturday 3rd January 2026
Just about to make this and I am very excited to see how it turns out. Love Pinch of Nom recipes!
Got a question, in the book it says to make dairy free use DF cream cheese. However, there is no cream cheese in the list of ingredients? Just checking if this was a typo a there is no missing cream cheese from the recipe?
Thanks
HollyMonday 5th January 2026
Hey Alex, this was a mistake and sent through as a correction for future print runs, hope that helps!
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