Thai Peanut Curry Chicken

Why You’ll Love This Recipe

• Rich and creamy peanut-coconut sauce that coats every bite

• Quick and easy to make in just 30 minutes

• Customizable with different proteins or vegetables

• Great for meal prep and reheats well

• Delivers restaurant-quality flavor with simple ingredients

Ingredients

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

• 1 lb boneless chicken breast, cut into bite-sized pieces

• 1 tablespoon vegetable oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 red bell pepper, sliced

• 2 cups coconut milk

• ½ cup peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon curry powder

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• 1 teaspoon red pepper flakes (optional)

• Salt and pepper, to taste

• Fresh cilantro and chopped peanuts, for garnish

• Cooked rice or noodles, for serving

Directions

1. Heat oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and ginger.

2. Add chicken, season with salt and pepper, and cook until browned and cooked through.

3. Stir in bell pepper and cook for 2 minutes.

4. Add coconut milk, peanut butter, soy sauce, curry powder, brown sugar, lime juice, and red pepper flakes. Stir to combine.

5. Simmer 5–7 minutes until sauce thickens. Adjust seasonings as desired.

6. Serve over rice or noodles and top with cilantro and peanuts.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Use tofu or shrimp instead of chicken

• Add vegetables like snap peas, carrots, or zucchini

• Make it nut-free with sunflower seed butter

• Try crunchy peanut butter for texture

Storage/Reheating

• Store in an airtight container in the fridge for up to 4 days

• Freeze in portions for up to 3 months

• Reheat on the stovetop or in the microwave until heated through

FAQs

1. Can I use crunchy peanut butter?

Yes, it adds texture, though the sauce won’t be as smooth.

2. Is this recipe spicy?

It can be. Adjust red pepper flakes to control the heat.

3. Can I make this ahead?

Yes, it stores and reheats well—great for meal prep.

4. What can I serve it with?

Serve over jasmine rice, noodles, or even quinoa.

5. Can I skip the coconut milk?

You can use cream or a non-dairy milk, but the flavor will change.

6. What other veggies work well?

Snap peas, carrots, zucchini, and broccoli are great choices.

7. Can I double the sauce?

Definitely! It’s great for extra drizzling.

8. How do I make it vegetarian?

Swap chicken for tofu or chickpeas.

9. Will this freeze well?

Yes, freeze in airtight containers for up to 3 months.

10. Can I use store-bought curry paste?

Yes, substitute 1–2 tablespoons for curry powder if preferred.

Conclusion

Thai Peanut Curry Chicken is an easy, flavorful recipe that transforms simple ingredients into a dish full of bold, creamy, spicy-sweet flavor. Whether for a weeknight dinner or an impressive meal for guests, this curry brings a taste of Thailand to your table—quickly, deliciously, and effortlessly.

Thai Peanut Curry Chicken

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai-Inspired

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Description

Thai Peanut Curry Chicken is a rich, creamy, and flavorful 30-minute dinner recipe featuring tender chicken simmered in a coconut milk and peanut butter sauce, seasoned with aromatic curry spices and fresh ginger. Serve it over rice or noodles for a delicious taste of Thai cuisine at home.

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Ingredients

1 lb boneless, skinless chicken breast, cubed

1 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 red bell pepper, thinly sliced

2 cups full-fat coconut milk

½ cup peanut butter (creamy or crunchy)

2 tbsp soy sauce

1 tbsp curry powder

1 tbsp brown sugar

1 tbsp lime juice

1 tsp red pepper flakes (optional)

Salt & pepper, to taste

For serving: Cooked jasmine rice or noodles

For garnish: Fresh cilantro, chopped peanuts

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Instructions

• Sauté Aromatics:
  Heat oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until soft. Add garlic and ginger; cook for another 30 seconds until fragrant.

• Cook Chicken:
  Add chicken pieces to the skillet. Season with salt and pepper. Cook until the chicken is no longer pink and lightly golden.

• Add Vegetables:
  Stir in red bell pepper slices and cook for 2 minutes to soften slightly.

• Make the Sauce:
  Reduce heat slightly. Add coconut milk, peanut butter, soy sauce, curry powder, brown sugar, lime juice, and red pepper flakes. Stir until everything is fully combined and the sauce is smooth.

• Simmer:
  Let the curry simmer for 5–7 minutes, stirring occasionally, until slightly thickened.

• Serve:
  Spoon over hot jasmine rice or noodles. Garnish with chopped cilantro and peanuts before serving.

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Notes

For a smoother sauce, use creamy peanut butter. For texture, use crunchy.

If using store-bought red curry paste, substitute 1–2 tbsp for the curry powder.

Add a splash of water or broth if the sauce becomes too thick while simmering.