Go Back
–+ servings
Peanut Curry Chicken Recipe

Peanut Curry Chicken

iamwinfred
This peanut curry chicken is a rich, creamy Thai-inspired dish that brings together tender seared chicken thighs, silky coconut milk, bold red curry paste, and naturally creamy peanut butter in one irresistible sauce. It comes together in a single skillet in just 40 minutes, making it the perfect weeknight dinner that tastes like it came straight from a restaurant.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 480 kcal

Equipment

  • Large skillet or sauté pan (12-inch) Stainless steel or cast iron recommended
  • Wooden spoon or heat-safe silicone spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Microplane zester or box grater For grating fresh ginger and garlic
  • Small mixing bowl For pre-mixing the peanut sauce
  • Ladle or serving spoon

Ingredients
  

For the Chicken

  • 1.5 lbs boneless skinless chicken thighs 680g; cut into 1.5-inch pieces; chicken breasts may be substituted
  • 1 tbsp neutral oil avocado oil or vegetable oil
  • 0.5 tsp turmeric powder for seasoning the chicken
  • salt to taste
  • black pepper to taste

For the Curry Sauce

  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated; about a 1-inch knob
  • 2 tbsp red curry paste use 1 tbsp for mild, 3 tbsp for spicier
  • 0.5 cup natural peanut butter 125g; creamy, unsweetened; almond butter may be substituted
  • 13.5 oz full-fat coconut milk 1 can (400ml); do not substitute with light coconut milk
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp fish sauce substitute with extra soy sauce or Worcestershire sauce if needed
  • 1 tbsp brown sugar or honey
  • 1 tbsp fresh lime juice about half a lime; plus more to taste
  • 0.5 tsp ground cumin

For Garnish

  • fresh cilantro chopped
  • green onions sliced
  • roasted peanuts crushed

For Serving

  • cooked jasmine rice or noodles for serving

Instructions
 

  • Pat the chicken pieces dry with paper towels, then cut into 1.5-inch pieces. Season all over with salt, black pepper, and turmeric powder and toss to coat evenly.
  • In a small bowl, whisk together the peanut butter, soy sauce, fish sauce, brown sugar, and lime juice until smooth and combined. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes per side until golden brown. Remove to a plate (chicken will finish cooking in the sauce).
  • Reduce heat to medium. In the same skillet, add the minced garlic and grated ginger and cook for 60 seconds, stirring constantly, until fragrant. Add the red curry paste and ground cumin and cook for 1 to 2 minutes more.
  • Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom. Add the peanut sauce mixture and stir until the sauce is smooth and fully blended. Bring to a gentle simmer.
  • Return the seared chicken and any resting juices to the skillet. Stir to coat in the sauce, then partially cover and simmer on medium-low for 10 to 12 minutes until the chicken reaches 165°F and the sauce has thickened.
  • Taste the sauce and adjust with extra lime juice, soy sauce, or brown sugar as needed. Serve over jasmine rice or noodles and garnish with fresh cilantro, sliced green onions, and crushed roasted peanuts.

Notes

  • Use full-fat coconut milk only. Light coconut milk produces a thin sauce that lacks the richness this dish needs.
  • Natural unsweetened peanut butter is essential. Sweetened or stabilized peanut butters will throw off the sauce balance.
  • Blooming the curry paste: Do not skip cooking the curry paste directly in the pan before adding liquids. This 1 to 2 minute step activates the aromatics and deepens the flavor significantly.
  • Pat the chicken dry before seasoning. Surface moisture prevents browning and reduces flavor in the final dish.
  • Adjust heat level: Use 1 tablespoon of red curry paste for mild, 2 for medium, or 3 for spicier. You can also add sambal oelek or a pinch of cayenne for extra heat.
  • Make it gluten-free: Swap soy sauce for tamari or coconut aminos. The flavor is nearly identical.
  • Fish sauce substitute: Replace with an equal amount of soy sauce or Worcestershire sauce if needed.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. The sauce thickens when cold, so add a splash of coconut milk when reheating.
  • Make ahead: This dish improves overnight as the flavors deepen. Make it a day ahead and reheat gently on the stovetop over medium-low heat.
  • Sauce too thick: Stir in a splash of coconut milk, chicken broth, or warm water to reach your preferred consistency.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 14gProtein: 38gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 820mgPotassium: 620mgFiber: 2gSugar: 6gVitamin A: 12IUVitamin C: 8mgCalcium: 4mgIron: 15mg
Keyword coconut peanut curry, easy weeknight chicken dinner, peanut butter chicken curry, peanut curry chicken, thai peanut chicken
Tried this recipe?Let us know how it was!