Save This Thai Peanut Chicken Curry is my go-to when I crave something rich, creamy, and full of bright Thai flavors. Tender chicken in a peanut-infused coconut sauce with crisp vegetables always feels special yet is simple enough for a busy weeknight.
The first time I made this, I was out of energy but wanted comfort food. Now, whenever my family smells it bubbling away, they race to the table before it is even done simmering.
Ingredients
- Chicken thighs or breasts: Bite-size pieces give juicy texture and flavor Try to choose chicken that is fresh and pink with no odor
- Red and yellow bell peppers: Add sweetness and color Look for firm and glossy skins
- Carrot: Offers crunch and gentle sweetness Heavier carrots usually taste better
- Small onion: Builds the aromatic base Go for dry, plump onions with bright skins
- Snap peas: Keep their crispness and bursts of green Choose ones that are plump and squeak when bent
- Garlic: Minced to wake up the whole sauce Always use cloves that feel firm
- Fresh ginger: Adds warmth and zing The skin should be thin and the root moist inside
- Thai red curry paste: Punches up those classic spicy flavors I like Mae Ploy for nice balance
- Coconut milk: Delivers creamy body Choose full-fat for richness and check labels for pure coconut extract
- Creamy peanut butter: Melds everything together I prefer natural varieties with just peanuts and salt
- Soy sauce: Provides deep saltiness Select an option labeled gluten free if needed
- Fish sauce: Deepens umami without making it fishy Red Boat is a favorite for pure flavor
- Brown sugar: Rounds out the flavors and brings subtle caramel notes Use soft, fresh sugar to help it melt quickly
- Juice of lime: Brightens and balances Go for limes that feel heavy with juice
- Fresh cilantro: Chopped for sparkle Choose bright and not wilting
- Roasted peanuts: Chopped for crunch Buy peanuts that are freshly roasted for best flavor
- Lime wedges: For adding brightness at the table Pick limes with smooth, shiny skin
Instructions
- Prep and Sauté Aromatic Base:
- Heat your skillet or wok over medium heat then add the oil Once shimmering toss in the onion garlic and ginger Allow these to gently cook for about eight minutes stir often until everything becomes golden and fragrant This step builds a flavor base that infuses the whole curry
- Develop the Curry Paste:
- Add the Thai red curry paste and let it toast with your aromatics for one minute Stir constantly This helps the oils from the paste bloom making all those spices come alive
- Brown the Chicken:
- Scatter in your chicken thighs or breasts Stir and cook for four minutes until the outsides turn golden but the centers are still raw This adds deep flavor without drying out the meat
- Soften the Vegetables:
- Add your bell peppers carrots and snap peas Sauté just until the colors turn vivid and the veggies start to tenderize You want snap peas and peppers to keep some crunch around two minutes
- Combine the Curry Sauce:
- Pour in the coconut milk then follow with peanut butter soy sauce fish sauce and brown sugar Stir thoroughly making sure the peanut butter melts and you get a smooth creamy sauce
- Simmer to Perfection:
- Bring everything to a gentle simmer lower the heat then cover your pan Let the curry quietly bubble for about fifteen minutes This ensures chicken is fully cooked and veggies reach perfect tenderness
- Finish with Lime:
- Turn off the heat and squeeze in the lime juice Stir and give a taste Adjust saltiness or sweetness if you wish the lime makes the whole dish sing
- Serve and Garnish:
- Ladle the curry onto hot jasmine rice or rice noodles Scatter over fresh chopped cilantro and roasted peanuts Add lime wedges on the side for bright pops of flavor
Save If there is one ingredient I could gush about it is coconut milk The velvety texture lifts the sauce and complements every fragrant spice I always remember my dad sneaking a spoonful straight from the pan because he could not resist
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days This curry also freezes really well so try portioning it into freezer bags for easy meals later To reheat gently warm on the stove with a splash of water to loosen the sauce
Ingredient Substitutions
Swap out chicken for tofu shrimp or even chickpeas for a vegetarian meal If you do not have snap peas green beans or zucchini are also lovely Try almond butter as a peanut substitute for different nutty notes
Serving Suggestions
This curry is delicious over fluffy jasmine rice or rice noodles For a lighter option try serving over cauliflower rice A side of crunchy cucumber salad or Thai spring rolls rounds out the meal beautifully
Cultural and Historical Context
Thai peanut curry is a fusion favorite not always strictly traditional Thai but inspired by classic Massaman and Panang curries Peanuts arrived in Thai cooking during the Portuguese trade influence and quickly became a staple in both sauces and salads like satay and som tum It is a dish that celebrates Thai hospitality and bright flavors
Seasonal Adaptations
Use whatever crisp vibrant vegetables are in season in your region This is perfect for spring with asparagus or peas In cold weather swap in sweet potatoes for extra coziness Summer garden beans and zucchini make the curry extra colorful
Success Stories
My good friend made this for her family’s potluck and the pot was scraped clean in record time She said even the spice-averse relatives wanted more It has since traveled through my cousins’ kitchens and showed up in lunchboxes all year round
Freezer Meal Conversion
Prepare the curry through the simmering stage as listed above Let cool then portion into containers When ready to eat thaw in the fridge overnight and finish by reheating gently Stir in lime juice and garnish just before serving for the best flavor
Save This Thai Peanut Chicken Curry is a flavorful and satisfying meal perfect for any occasion. Enjoy the rich, creamy sauce with tender chicken and crisp vegetables.
Recipe FAQ
- → Can I substitute chicken with another protein?
Yes, tofu makes a great substitute. Use extra-firm tofu and omit fish sauce for a vegetarian option.
- → What type of peanut butter works best?
Creamy peanut butter creates a smooth sauce, but crunchy peanut butter adds texture if you prefer.
- → How spicy is this dish?
It has mild heat from the curry paste. For extra spice, add Thai chili or chili flakes to taste.
- → What are the best sides to serve with this?
Steamed jasmine rice or rice noodles complement the flavors and soak up the rich peanut sauce beautifully.
- → Is this dish gluten-free?
It can be gluten-free if you use gluten-free soy sauce. Always check labels for allergens in all ingredients.