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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/thai-peanut-chicken-curry-recipe/