Northern Thai Curry with Chicken and Peanuts
Experience the rich, aromatic flavors of Northern Thailand with this delectable Northern Thai Curry with Chicken and Peanuts. Tender bites of chicken simmer in a creamy coconut milk base infused with vibrant curry paste, fragrant lemongrass, and warming turmeric. The addition of roasted peanuts adds a delightful crunch and nutty depth, while the sweetness of palm sugar and the tang of fish sauce bring perfect harmony to the dish. Kaffir lime leaves provide optional zesty undertones, elevating the curry to a new level of flavor. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy dinners. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a restaurant-quality meal that’s both comforting and exotic. Perfectly balanced, this authentic Thai curry is a must-try for fans of bold and tropical flavors!
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 400 ml Coconut milk
- 3 tbsp Curry paste (northern Thai or red curry paste)
- 250 ml Chicken broth
- 50 g Roasted peanuts
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar or brown sugar
- 2 tbsp Cooking oil
- 1 stalk Lemongrass (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Turmeric powder
- 2 leaves Kaffir lime leaves (optional, torn)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Heat 2 tablespoons of cooking oil in a large pot over medium heat.
Add the finely chopped lemongrass, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
Stir in the curry paste and turmeric powder, cooking for another 2 minutes to release the flavors.
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.
Add the chicken pieces to the pot, ensuring they’re submerged in the liquid. Bring to a gentle boil.
Reduce the heat to low and let the curry simmer for 20 minutes, stirring occasionally.
Add the fish sauce, palm sugar, and kaffir lime leaves (if using). Stir to incorporate and adjust the seasoning to taste.
Lightly crush the roasted peanuts and stir them into the curry for added texture and flavor.
Simmer for an additional 5 minutes, allowing the flavors to meld together.
Remove the curry from heat and garnish with freshly chopped cilantro.
Serve the curry hot over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 45.9 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2625 mg | 56% | |
*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.
