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Peanut Chicken Curry Recipe

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4.2 from 59 reviews

A rich and creamy Peanut Chicken Curry made with tender chicken simmered in a smooth blend of coconut milk, red curry paste, and peanut butter, complemented by lightly steamed or sautéed vegetables. This flavorful dish is finished with crunchy roasted peanuts, chili-garlic crisp, and fresh lime wedges, served over steamed rice for a satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1¼-1½ lbs skinless boneless chicken breast or thighs, thinly sliced

Curry Sauce

  • 1 (14 oz) can coconut milk
  • 1½-2 tbsp red curry paste
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp unsweetened good quality peanut butter
  • 1 tsp honey or coconut sugar
  • 1 tsp fish sauce or sea salt

Vegetables & Garnishes

  • 4-5 cups vegetables (broccoli, green beans, snap peas, bell pepper – steamed or sautéed)
  • ¼ cup roasted peanuts for garnish
  • Chili-garlic crisp or oil
  • Lime wedges
  • Sliced cucumber
  • Steamed rice to serve

Instructions

  1. Prepare the vegetables: Chop the desired vegetables such as broccoli, green beans, snap peas, and bell peppers. Lightly steam or sauté them until tender but still crisp. Slice the cucumbers for serving. Other good vegetable options include mushrooms or butternut squash.
  2. Blend the curry sauce: In a blender or food processor, combine the coconut milk, peanut butter, red curry paste, and honey or coconut sugar. Blend until smooth and silky to dissolve any clumps and create a cohesive curry base.
  3. Sauté garlic and ginger: Heat a small amount of oil in a pan over medium heat. Add the minced garlic and ginger and sauté until aromatic, about 1-2 minutes.
  4. Cook the chicken: Add the thinly sliced chicken pieces to the pan and sauté for 2-3 minutes until the chicken turns just opaque.
  5. Poach in curry sauce: Pour the blended coconut milk curry mixture over the chicken in the pan. Gently poach the chicken until fully cooked, about 5-8 minutes. Season with fish sauce or sea salt to taste.
  6. Assemble and serve: Serve the peanut chicken curry over steamed rice with the prepared vegetables on the side or mixed in. Top with roasted peanuts, a drizzle of chili-garlic crisp or oil, lime wedges, and sliced cucumber for added freshness and texture. Makes 4-5 servings.

Notes

  • For spicier curry, increase the amount of red curry paste or add fresh chili.
  • Use chicken thighs for more moist and flavorful meat; chicken breast works well for a leaner option.
  • The peanut butter should be unsweetened for best balance of flavors.
  • You can substitute fish sauce with sea salt to keep it vegetarian-friendly, but it will alter the umami depth.
  • Steaming vegetables preserves nutrients and texture better than overcooking during sautéing.
  • This curry can be prepared ahead and reheated gently to keep the chicken tender.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/peanut-chicken-curry-recipe/