Save This Thai Peanut Chicken Curry brings the warmth and irresistible flavors of Thailand right into your kitchen. The result is a luscious dish of tender chicken and crisp vegetables swirled into a silky peanut-coconut sauce perfumed with fresh aromatics and just the right amount of heat. It is one of those dinners that feels impressive yet can be pulled together in under an hour for family or a cozy night in.
I always crave something rich yet lively on busy weeknights and this curry never fails me. The first time I served it to friends there were only satisfied silence and empty bowls.
Ingredients
- Boneless skinless chicken thighs or breasts: choose for their tenderness and flavor they absorb the sauce beautifully
- Red and yellow bell peppers: these bring sweetness and color boost any curry with crunch
- Carrot: perfectly slices up for gentle sweetness and an appealing pop of orange
- Onion: essential for building that classic savory foundation
- Garlic: fresh and savory it brings aromatic punch
- Fresh ginger: adds brightness and heat opt for organic roots which are more fragrant
- Snap peas: tender and green for a fresh finish totally optional but I love the texture
- Vegetable oil: neutral and perfect for sautéing since it can stand the heat
- Thai red curry paste: the key to deep color and gentle heat choose one with balanced chili and lemongrass
- Coconut milk: gives creaminess and sweet base canned full fat coconut milk works best
- Creamy peanut butter: for that unmistakable nutty richness smoother is better for easy blending
- Soy sauce: adds savoriness look for low sodium to control the seasoning
- Fish sauce: a classic umami boost always smell before buying choose one that is clean and fresh
- Brown sugar: tightens up flavors with subtle sweetness dark or light sugar is fine
- Lime juice: balances all the richness with tang always use fresh limes for the burst of citrus
- Chicken stock or water: helps everything come together into a smooth sauce go for low sodium if using stock
- Roasted peanuts: for garnish extra crunch and nutty depth chop just before serving for freshness
- Fresh cilantro leaves: a cool herb finish they add brightness
- Lime wedges: to squeeze on at the table for extra zing
- Cooked jasmine rice: the essential base to soak up all that sauce fluff your rice before serving
Instructions
- Prep and Sauté Vegetables:
- Begin by heating the vegetable oil over medium-high heat in a large skillet or wok. Once shimmering but not smoking scatter in your chopped onion. Sauté gently for about three minutes until it is soft and translucent. This is the start of your flavor foundation.
- Add Aromatics:
- Lower the heat a bit then add minced garlic and grated ginger into the pan. Stir constantly for about a minute so they release their oils without burning. When you smell that warm ginger and pungent garlic it is just right.
- Toast the Curry Paste:
- Add curry paste straight onto the aromatic vegetables. Let it cook for a full minute so the paste gets a chance to bloom you want those spices and herbs to come alive in the hot oil.
- Brown the Chicken:
- Add your chicken pieces directly to the pan. Let them sear without moving for a minute then start stirring for a total of about three to four minutes. The surfaces should turn golden but the chicken does not need to be cooked through yet this browning is where the depth of taste begins.
- Build the Vegetable Base:
- Dump in all the bell peppers and carrot slices stirring to coat them in the aromatic mixture. Let them cook for two minutes so they brighten in color but keep a bit of crunch. This layering gives the curry substance and fresh flavor in every bite.
- Combine the Curry Sauce:
- Pour in the coconut milk then spoon in peanut butter soy sauce fish sauce brown sugar lime juice and chicken stock. Stir gently and patiently until everything is smooth and the peanut butter is melted into the sauce.
- Simmer for Depth:
- Reduce the heat to low and bring the pot to a gentle simmer. Cover and let things bubble for about fifteen minutes. Every few minutes give it a thorough but gentle stir making sure nothing sticks to the bottom. The goal is for the chicken to cook through and the vegetables to become just fork-tender.
- Add Snap Peas:
- For those who like a little green snap peas go in now. Stir them in and cook uncovered for about two minutes. They should still pop with color and crunch.
- Taste and Final Adjustments:
- Now is the time to taste your curry. If you crave salt add a splash of soy sauce or a pinch more fish sauce. If you like more acid squeeze a bit more lime. Trust your senses here.
- Serve and Garnish:
- Spoon the curry generously over bowls of fluffy jasmine rice. Garnish with roasted peanuts fresh cilantro and lime wedges on the side to squeeze over just before eating. This is what makes every plate feel like a little celebration.
Save The balance of sweet salty spicy and tangy is what makes this dish stand out I am especially fond of the creamy peanut butter which marries everything together into a sauce that feels both comforting and adventurous in one bite There was a time we devoured every last drop mopping the plates with extra rice just to be sure nothing was wasted
Storage Tips
Thai Peanut Chicken Curry keeps well for up to three days in the refrigerator if stored in an airtight container. Reheat gently on the stove or in short bursts in the microwave adding a splash of water if the sauce thickens too much. The flavors deepen overnight which makes leftovers even more delicious for lunch.
Ingredient Substitutions
Chicken breasts can swap in for thighs if you want a lighter texture. Extra firm tofu works for a vegetarian version and if avoiding peanuts use almond butter instead for a different yet compelling nutty note. If Thai red curry paste is hard to find try yellow curry paste for milder heat or add chili flakes to bump up the spice.
Serving Suggestions
Fresh jasmine rice is the classic pairing but brown rice works for extra fiber or try spooning the curry over tender rice noodles. A platter of quick-sautéed greens like bok choy or broccoli looks gorgeous alongside. If entertaining a crowd offer extra lime wedges and roasted peanuts so everyone can customize their bowl.
Cultural and Historical Notes
Thai curries bring together influences from India and Southeast Asia with the country’s own local ingredients like coconut milk and peanuts. This peanut version takes inspiration from Massaman curry which is known for its mellow rich sauce and layers of spices. Every family’s recipe has a special twist mine is to always use freshly squeezed lime for the fragrance.
Seasonal Adaptations
In spring swap in asparagus or baby spinach for snap peas In summer use zucchini or baby corn for a different flavor In fall and winter try diced sweet potatoes or pumpkin for a heartier result
Success Stories
Many of my friends now request this curry as a freezer meal after trying it at my table. One friend doubled the recipe and took it on a ski trip the warming spicy sauce was a hit when everyone came in from the snow.
Freezer Meal Conversion
Let the curry cool completely first then freeze in portions in airtight containers for up to two months. Thaw overnight in the fridge and reheat on the stove low and slow to keep the chicken tender. This makes it perfect for healthy emergency dinners.
Save This Thai Peanut Chicken Curry brings the warmth and irresistible flavors of Thailand right into your kitchen. The result is a luscious dish of tender chicken and crisp vegetables swirled into a silky peanut-coconut sauce perfumed with fresh aromatics and just the right amount of heat. It is one of those dinners that feels impressive yet can be pulled together in under an hour for family or a cozy night in.
Recipe FAQ
- → What kind of chicken works best?
Boneless, skinless chicken thighs or breasts both work well. Thighs offer richer texture, while breasts are leaner.
- → Can I make it vegetarian?
Yes. Use tofu in place of chicken and substitute extra soy sauce for the fish sauce. Add more veggies if desired.
- → Is this dish spicy?
It has a gentle heat from Thai red curry paste. Adjust spiciness by increasing or reducing the amount added.
- → Can I use crunchy peanut butter?
Creamy peanut butter gives a smoother sauce, but crunchy works if you like extra texture in the curry.
- → What sides pair well with this?
Steamed jasmine rice is classic. Try serving with Thai iced tea, chilled white wine, or a fresh herb salad.