Thai Peanut Curry Chicken

Why You’ll Love This Recipe

This Thai Peanut Curry Chicken is a delicious and comforting dish that’s full of vibrant flavors. The creamy peanut sauce pairs perfectly with the tender chicken, while the curry spices add warmth and depth. It’s easy to prepare, requires minimal ingredients, and comes together in less than 30 minutes. Whether served over rice or noodles, this dish is versatile, satisfying, and perfect for those who love Thai-inspired flavors with a creamy twist.

Ingredients

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

• 1 tablespoon olive oil or vegetable oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tablespoon grated fresh ginger

• 1 can (14 oz) coconut milk

• 1/4 cup peanut butter (smooth or chunky)

• 2 tablespoons red curry paste

• 2 tablespoons soy sauce

• 1 tablespoon honey or maple syrup

• 1 tablespoon lime juice (freshly squeezed)

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or noodles (for serving)

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

Directions

1. In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces, season with a pinch of salt and pepper, and cook until browned on all sides, about 6-7 minutes. Remove the chicken from the pan and set aside.

2. In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and grated ginger and cook for another minute, stirring frequently.

3. Add the red curry paste to the pan and stir to coat the onion, garlic, and ginger with the paste. Let it cook for about 1-2 minutes to deepen the flavor.

4. Stir in the coconut milk, peanut butter, soy sauce, honey, lime juice, and crushed red pepper flakes (if using). Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce is creamy and well combined.

5. Return the cooked chicken to the pan, stir to coat it in the peanut curry sauce, and cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6. Taste the sauce and adjust the seasoning with more salt, pepper, or lime juice if needed.

7. Serve the Thai Peanut Curry Chicken over cooked rice or noodles. Garnish with fresh cilantro before serving.

Servings and timing

This recipe makes about 4 servings and takes approximately 25-30 minutes to prepare and cook, making it a perfect option for a quick and delicious weeknight dinner.

Variations

• Add vegetables: For a more hearty dish, add vegetables like bell peppers, carrots, spinach, or zucchini to the curry. Simply sauté them with the onion and garlic or stir them into the sauce as it simmers.

• Different protein: You can substitute the chicken with shrimp, tofu, or even beef. Adjust the cooking time based on the protein you’re using.

• Spicy kick: If you prefer a spicier dish, increase the amount of red curry paste or add extra crushed red pepper flakes or fresh chilies.

• Nutty flavor: Add chopped peanuts on top for extra crunch and more peanut flavor.

• Vegetarian option: For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth in place of chicken broth.

Storage/reheating

This Thai Peanut Curry Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the curry on the stove over low heat, adding a splash of coconut milk or water if the sauce thickens too much. You can also freeze the curry for up to 3 months, though the texture of the sauce may change slightly after freezing and thawing.

FAQs

Can I make this recipe ahead of time?

Yes, you can make this curry ahead of time. It actually tastes better after sitting for a few hours or overnight as the flavors have time to meld together.

Can I use creamy peanut butter instead of crunchy?

Yes, creamy peanut butter is ideal for creating a smooth sauce, but you can use crunchy peanut butter for added texture and a more rustic feel.

How can I make this dish spicier?

To increase the heat, add more red curry paste, chili flakes, or fresh chopped chilies. You can also drizzle some sriracha sauce on top for an extra kick.

Can I make this dish dairy-free?

Yes, this recipe is already dairy-free thanks to the use of coconut milk and peanut butter. Be sure to check that your peanut butter and soy sauce don’t contain any hidden dairy ingredients.

How do I thicken the sauce?

If you prefer a thicker sauce, you can simmer the curry for a few extra minutes to reduce it. Alternatively, you can mix a small amount of cornstarch with water and stir it into the sauce to thicken it.

Can I make this without the red curry paste?

If you don’t have red curry paste, you can substitute it with curry powder or make your own curry paste using ingredients like garlic, ginger, turmeric, coriander, and chili powder. However, the flavor will not be exactly the same.

What should I serve this with?

This curry is perfect over steamed jasmine rice, brown rice, or noodles. You can also serve it with naan bread to soak up the delicious sauce.

Can I use frozen chicken?

Yes, you can use frozen chicken, but it will need to be fully thawed before cooking. If you’re using frozen chicken, make sure to cook it thoroughly before adding it to the sauce.

Can I add more vegetables to this dish?

Absolutely! Feel free to add vegetables like bell peppers, snap peas, broccoli, or spinach to the curry for more color and nutrients.

Can I freeze leftovers?

Yes, you can freeze the curry for up to 3 months. Store it in an airtight container, and when ready to eat, reheat it on the stove over low heat.

Conclusion

Thai Peanut Curry Chicken is a delicious, creamy, and comforting dish that brings bold flavors with minimal effort. The peanut curry sauce is rich and aromatic, perfectly complementing the tender chicken. With easy-to-find ingredients and a short cooking time, this recipe is perfect for busy nights when you want something satisfying but don’t want to spend hours in the kitchen. Whether you’re serving it over rice or noodles, this Thai-inspired dish will become a favorite in your dinner rotation.

Thai Peanut Curry Chicken

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

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Description

Thai Peanut Curry Chicken is a flavorful, creamy dish featuring tender chicken cooked in a rich, aromatic peanut curry sauce. With the perfect balance of savory, spicy, and slightly sweet flavors, this quick and easy recipe is perfect for a weeknight dinner. Serve it over rice or noodles for a satisfying meal that brings bold Thai-inspired flavors to your table.

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Ingredients

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

• 1 tablespoon olive oil or vegetable oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tablespoon grated fresh ginger

• 1 can (14 oz) coconut milk

• 1/4 cup peanut butter (smooth or chunky)

• 2 tablespoons red curry paste

• 2 tablespoons soy sauce

• 1 tablespoon honey or maple syrup

• 1 tablespoon lime juice (freshly squeezed)

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or noodles (for serving)

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Instructions

• Cook the Chicken:
  In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces, season with a pinch of salt and pepper, and cook until browned on all sides, about 6-7 minutes. Remove the chicken from the pan and set it aside.

• Sauté the Aromatics:
  In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute, stirring frequently.

• Prepare the Sauce:
  Add the red curry paste to the pan and stir to coat the onion, garlic, and ginger with the paste. Let it cook for 1-2 minutes to enhance the flavor. Stir in the coconut milk, peanut butter, soy sauce, honey, lime juice, and crushed red pepper flakes (if using). Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce becomes creamy and well combined.

• Finish the Dish:
  Return the cooked chicken to the pan, stirring to coat it with the peanut curry sauce. Cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Taste the sauce and adjust the seasoning with additional salt, pepper, or lime juice if needed.

• Serve:
  Serve the Thai Peanut Curry Chicken over cooked rice or noodles. Garnish with fresh cilantro before serving.

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Notes

Vegetables: Add vegetables like bell peppers, carrots, zucchini, or spinach for extra color and nutrients. Sauté them with the onion or stir them into the sauce as it simmers.Protein Alternatives: Swap the chicken for shrimp, tofu, or even beef. Adjust the cooking time as necessary for different proteins.Spicy: For a spicier dish, increase the red curry paste or add extra crushed red pepper flakes or fresh chilies.Nutty Flavor: Top the curry with chopped peanuts for extra crunch and a more intense peanut flavor.Vegetarian: Replace the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.