Thai Peanut Chicken Curry Recipe

Introduction

This Thai Peanut Curry is a delicious and comforting dish that combines tender chicken and vegetables in a rich, flavorful sauce. The creamy coconut milk paired with peanut butter and red curry paste creates a perfect balance of sweet, spicy, and savory notes. It’s easy to make and perfect for a weeknight meal.

Ingredients

• 2 carrots, cut into bite size pieces
• 2 medium potatoes, cut into bite size pieces
• 1/2 yellow onion, diced
• 2 chicken breasts, cubed
• 2 Tbsp. olive oil (coconut or vegetable oil can also be used)
• 2 tsp. ground ginger
• 2 tsp. minced garlic
• 1 – 4oz. jar red curry paste
• 2 cans coconut milk
• 1/4 cup + 2 Tbsp. peanut butter
• 5 Tbsp. brown sugar
• 4 tsp. soy sauce
• Juice from 1 lime

Instructions

1. Step 1: In a large skillet or pot, heat the oil over medium-high heat. Add the diced onions, chopped carrots, and chopped potatoes. Sauté for 4-5 minutes until they start to soften.
2. Step 2: Add the cubed chicken, ground ginger, minced garlic, and red curry paste. Mix well to combine and sauté for a couple of minutes until fragrant.
3. Step 3: Stir in the coconut milk, bring to a gentle simmer, then reduce the heat to medium-low. Cook for about 10 minutes or until the carrots and potatoes are tender.
4. Step 4: Stir in the peanut butter, brown sugar, soy sauce, and lime juice. Cook for another 4-5 minutes to allow all the flavors to meld together.
5. Step 5: Serve the curry over cooked rice such as Jasmine, white, or brown rice. Garnish with chopped peanuts if desired.

Tips & Variations

• For a vegetarian version, substitute the chicken with tofu or chickpeas and use vegetable oil instead of olive oil.
• Adjust the amount of red curry paste to control the spiciness according to your preference.
• Add fresh basil or cilantro as a garnish for extra freshness and color.

Storage

Store leftover Thai Peanut Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally. If the sauce thickens too much, add a splash of water or coconut milk during reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this curry?

Yes, you can easily swap or add vegetables like bell peppers, green beans, or spinach based on your preference and seasonal availability.

Is the curry paste spicy?

Red curry paste typically has a moderate level of heat, but it can vary by brand. You can adjust the spiciness by using less paste or choosing a milder curry paste.

Thai Peanut Chicken Curry Recipe

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★★★★★

4.8 from 104 reviews

This Thai Peanut Curry is a rich and flavorful dish combining tender chicken, hearty vegetables, and a creamy coconut peanut curry sauce. It balances the sweetness of brown sugar with the tang of lime juice, creating a delightful, aromatic meal perfect served over steamed rice.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Vegetables

• 2 carrots, cut into bite size pieces
• 2 medium potatoes, cut into bite size pieces
• 1/2 yellow onion, diced

Protein

• 2 chicken breasts, cubed

Cooking Ingredients

• 2 Tbsp. olive oil (coconut or vegetable oil can also be used)
• 2 tsp. ground ginger
• 2 tsp. minced garlic
• 1 – 4oz. jar red curry paste
• 2 cans coconut milk (about 13.5 oz each)
• 1/4 cup + 2 Tbsp. peanut butter
• 5 Tbsp. brown sugar
• 4 tsp. soy sauce
• Juice from 1 lime

Instructions

1. Prepare Vegetables: Dice the yellow onion and cut the carrots and potatoes into bite size pieces to ensure even cooking throughout the dish.
2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Add the diced onions, carrots, and potatoes, and sauté for 4-5 minutes until the onions become translucent and vegetables begin to soften.
3. Add Chicken and Spices: Add the cubed chicken breasts along with 2 teaspoons ground ginger, 2 teaspoons minced garlic, and the entire jar (4oz) of red curry paste. Mix thoroughly to coat the chicken and vegetables in the spices and curry paste. Sauté for another 2-3 minutes until fragrant and chicken starts to brown.
4. Incorporate Coconut Milk: Pour in 2 cans of coconut milk to the skillet. Stir well to combine all the ingredients, ensuring the curry paste is evenly distributed.
5. Simmer Curry: Reduce the heat to medium-low and allow the curry to simmer gently for 10 minutes. This lets the carrots and potatoes soften and the flavors meld beautifully.
6. Add Peanut Butter and Seasonings: Stir in 1/4 cup plus 2 tablespoons of peanut butter, 5 tablespoons brown sugar, 4 teaspoons soy sauce, and the freshly squeezed juice from 1 lime. Continue cooking and stirring for another 4-5 minutes until the sauce is creamy, slightly thickened, and all ingredients are well blended.
7. Serve: Serve the Thai peanut curry hot over jasmine, white, or brown rice. Garnish generously with chopped peanuts if desired to add extra crunch and nuttiness to the dish.

Notes

• You can substitute chicken breasts with tofu or shrimp for different variations.
• Adjust red curry paste quantity according to your spice preference—start with less if you prefer milder flavors.
• Peanut butter can be creamy or chunky depending on texture preference.
• For a gluten-free option, use tamari sauce instead of soy sauce.
• Leftovers store well in an airtight container refrigerated for up to 3 days.

Keywords: Thai peanut curry, chicken curry, coconut milk curry, red curry paste, peanut butter curry