Spicy Thai Peanut Chicken Curry
Dive into bold, exotic flavors with this Spicy Thai Peanut Chicken Curry—a rich and creamy dish that’s bursting with vibrant textures and aromas. Tender chicken is simmered in a luscious coconut milk-based curry infused with Thai red curry paste, smooth peanut butter, and a harmonious blend of soy sauce, fish sauce, and tangy lime juice. Fresh vegetables like red bell pepper, carrot, and snow peas add a satisfying crunch, while fragrant garlic and ginger elevate the depth of flavor. Ready in just 40 minutes, this one-pan wonder is perfect for weeknights or a special dinner. Top it off with fresh cilantro, crushed peanuts, and serve over fluffy jasmine rice for a restaurant-worthy meal that’s both comforting and exciting.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 400 milliliters Coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons Peanut butter (smooth)
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 3 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 unit Red bell pepper (thinly sliced)
- 1 unit Carrot (julienned)
- 100 grams Snow peas
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Crushed peanuts (for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
Stir in the Thai red curry paste and cook for another 1 minute to release the flavors.
Add the chicken pieces to the skillet and cook for 5–7 minutes until browned and mostly cooked through.
Pour in the coconut milk and stir well to combine.
Add the peanut butter, soy sauce, fish sauce, brown sugar, and lime juice to the skillet. Stir until the sauce is smooth and creamy.
Reduce the heat to medium and let the curry simmer for 5 minutes to allow the flavors to meld.
Add the sliced red bell pepper, julienned carrot, and snow peas to the curry. Continue to simmer for another 5–7 minutes until the vegetables are tender but still crisp.
Taste the curry and adjust the seasoning, adding more fish sauce or lime juice if needed.
Remove the curry from the heat and garnish with chopped cilantro and crushed peanuts.
Serve hot over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 15.3 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 817 mg | 17% | |
*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.
