# Components:
→ Proteins
01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Aromatics
02 - 1 small yellow onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 medium carrot, sliced
08 - 1 cup snap peas
→ Curry Sauce Base
09 - 1 tablespoon vegetable oil
10 - 2 tablespoons Thai red curry paste
11 - 1 (13.5 ounce) can full-fat coconut milk
12 - 1/3 cup creamy peanut butter
13 - 2 tablespoons soy sauce (or gluten-free alternative)
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime
→ Garnishes (Optional)
17 - Fresh cilantro, chopped
18 - Roasted peanuts, chopped
19 - Lime wedges
# Directions:
01 - Warm the vegetable oil in a large skillet or wok over medium heat. Introduce the sliced onion, minced garlic, and grated ginger, sautéing for approximately 2 minutes until fragrant.
02 - Incorporate the Thai red curry paste and cook for 1 minute, allowing its complex flavors to deepen.
03 - Add the bite-sized chicken pieces to the skillet. Cook for 3–4 minutes, stirring periodically, until the chicken is lightly browned.
04 - Introduce the sliced bell peppers, carrot slices, and snap peas. Sauté for 2–3 minutes until they begin to soften.
05 - Pour in the coconut milk, peanut butter, soy sauce, fish sauce, and brown sugar. Stir continuously until the peanut butter is fully integrated, creating a smooth, cohesive sauce.
06 - Bring the curry to a gentle simmer. Cover the skillet and cook for 12–15 minutes, or until the chicken is thoroughly cooked and the vegetables have reached desired tenderness.
07 - Stir in the fresh lime juice. Taste the curry and adjust seasonings as needed for personalized flavor balance.
08 - Serve the Thai Peanut Chicken Curry piping hot, optionally garnished with chopped cilantro, chopped roasted peanuts, and lime wedges. This dish is particularly delightful served over steamed jasmine rice or rice noodles.
