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.

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.

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.