Thai Peanut Curry Chicken

Why You’ll Love This Recipe

This dish is creamy, comforting, and bursting with bold flavors from the peanut butter, curry paste, and coconut milk. It’s quick to prepare, perfect for weeknight dinners, and pairs wonderfully with steamed rice or noodles. Plus, it’s customizable with vegetables and spice level to suit your taste.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 tablespoons vegetable oil

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons red curry paste

• 1 cup coconut milk

• 1/2 cup creamy peanut butter

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• Juice of 1 lime

• Optional vegetables: bell peppers, snap peas, carrots, or broccoli

• Fresh cilantro and chopped peanuts for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Chicken:
   Heat oil in a large skillet over medium-high heat.
   Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

2. Sauté Aromatics:
   In the same skillet, add onion, garlic, and ginger.
   Sauté until fragrant and softened, about 3 minutes.

3. Add Curry Paste:
   Stir in red curry paste and cook for 1 minute to release flavors.

4. Make Sauce:
   Pour in coconut milk and bring to a simmer.
   Whisk in peanut butter, soy sauce, and brown sugar until smooth.

5. Combine:
   Return chicken to the skillet.
   Add optional vegetables if using.
   Simmer for 5-7 minutes until sauce thickens and vegetables are tender.

6. Finish:
   Stir in lime juice.
   Garnish with fresh cilantro and chopped peanuts before serving.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Protein: Substitute chicken with tofu, shrimp, or beef.

• Spicy: Add extra curry paste or red pepper flakes.

• Creamier: Stir in a little heavy cream or additional coconut milk.

• Nuts: Use almond or cashew butter instead of peanut butter.

• Low-Carb: Serve with cauliflower rice or zucchini noodles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stove or microwave, adding a splash of coconut milk or water if needed.

FAQs

Can I use store-bought curry paste?

Yes, it saves time and adds authentic flavor.

How spicy is this dish?

Moderate; adjust curry paste to control heat.

Can I make this dish vegan?

Yes, use tofu and replace fish sauce (if used) with soy sauce.

What’s the best side dish?

Steamed jasmine rice or rice noodles.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 2 months.

How do I prevent peanut butter from clumping?

Whisk it thoroughly into warm coconut milk until smooth.

Can I add other vegetables?

Yes, bell peppers, snap peas, carrots, and broccoli all work well.

How do I thicken the sauce?

Simmer longer or add a cornstarch slurry.

Can I use natural peanut butter?

Yes, but it may change the texture slightly.

How do I store leftovers?

Refrigerate in airtight containers and consume within 3 days.

Conclusion

Thai Peanut Curry Chicken is a creamy, flavorful, and easy dish that brings the best of Thai cuisine to your table. With its rich peanut curry sauce and tender chicken, it’s perfect for a comforting weeknight meal that’s sure to please everyone.