Curry Chicken with Coconut and Peanuts
Indulge in the bold and exotic flavors of Curry Chicken with Coconut and Peanuts, a dish that perfectly balances creamy, spicy, and savory elements. Tender chicken thighs are simmered to perfection in a luscious coconut milk and chicken broth base, infused with the fiery kick of red curry paste, aromatic garlic, and zesty ginger. A splash of fish sauce and soy sauce adds a savory depth, while a touch of brown sugar balances the heat with subtle sweetness. The dish is elevated with the delightful crunch of chopped peanuts and a fresh squeeze of lime juice for brightness. Served over fluffy jasmine rice and garnished with fragrant cilantro, this 30-minute meal is not only a feast for the senses but also a perfect choice for weeknight dinners or special occasions. Experience the magic of Thai-inspired cuisine in your own kitchen!
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs (boneless, skinless)
- 2 tbsp vegetable oil
- 1 yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 tbsp red curry paste
- 14 oz coconut milk (full-fat)
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 0.5 cup unsalted peanuts (roughly chopped)
- 2 tbsp lime juice (freshly squeezed)
- 0.25 cup cilantro (chopped, for garnish)
- 4 cups steamed jasmine rice (for serving)
- to taste salt
- to taste black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Set aside.
Heat the vegetable oil in a large skillet or pot over medium-high heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for 1 minute, until fragrant.
Add the red curry paste to the skillet and stir well, cooking for another 1-2 minutes to release the flavors.
Reduce the heat to medium and pour in the coconut milk and chicken broth. Stir to combine, scraping up any bits stuck to the bottom of the pan.
Stir in the fish sauce, soy sauce, and brown sugar to balance the flavors.
Add the chicken pieces to the skillet and simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Stir in the chopped peanuts and lime juice. Taste and adjust seasoning with more salt or pepper, if needed.
Serve the curry chicken hot over steamed jasmine rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
