Description
Thai Peanut Curry Chicken is a creamy, savory dish featuring tender chicken simmered in a rich peanut curry sauce made with coconut milk, red curry paste, and aromatic spices. This easy recipe delivers authentic Thai flavors with a perfect balance of sweet, spicy, and nutty notes—ideal for a quick weeknight dinner served over rice or noodles.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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2 tablespoons vegetable oil
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1 small onion, sliced
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2 cloves garlic, minced
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1 tablespoon ginger, minced
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2 tablespoons red curry paste
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1 cup coconut milk
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1/2 cup creamy peanut butter
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1 tablespoon soy sauce
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1 tablespoon brown sugar
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Juice of 1 lime
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Optional vegetables: bell peppers, snap peas, carrots, or broccoli
- Fresh cilantro and chopped peanuts for garnish
Instructions
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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. -
Sauté Aromatics:
In the same skillet, add onion, garlic, and ginger.
Sauté until fragrant and softened, about 3 minutes. -
Add Curry Paste:
Stir in red curry paste and cook for 1 minute to release flavors. -
Make Sauce:
Pour in coconut milk and bring to a simmer.
Whisk in peanut butter, soy sauce, and brown sugar until smooth. -
Combine:
Return chicken to skillet.
Add optional vegetables if using.
Simmer for 5-7 minutes until sauce thickens and vegetables are tender. -
Finish:
Stir in lime juice.
Garnish with fresh cilantro and chopped peanuts before serving.
Notes
Adjust curry paste to control heat level.Substitute peanut butter with almond or cashew butter for a different flavor.Add heavy cream or extra coconut milk for a creamier sauce.Serve with steamed jasmine rice, rice noodles, or low-carb cauliflower rice.Whisk peanut butter into warm coconut milk carefully to prevent clumping.
