Thai Peanut Coconut Chicken
Indulge in the irresistible flavors of Thai cuisine with this Thai Peanut Coconut Chicken recipe, a harmonious blend of creamy coconut milk, rich natural peanut butter, and vibrant red curry paste. Tender, golden-browned chicken thighs soak up a luscious sauce infused with garlic, ginger, lime juice, and a touch of brown sugar, creating the perfect balance of savory, tangy, and slightly sweet. This easy one-pan dish comes together in just 40 minutes, making it a fantastic option for weeknight dinners or any occasion when you crave bold, comforting flavors. Serve it over fluffy jasmine rice and finish with fresh cilantro, sliced green onions, and crushed peanuts for a restaurant-quality meal bursting with exotic appeal. Perfect for fans of Thai-inspired recipes, peanut sauces, and quick chicken dinners!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 can (13.5 oz) coconut milk
- 0.5 cup natural peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1.5 tablespoons red curry paste
- 3 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons vegetable oil
- 2 stalks green onions (sliced, for garnish)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons crushed peanuts (optional, for garnish)
- 3 cups cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Season the chicken thighs lightly with salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the spices to bloom.
Add the coconut milk, natural peanut butter, soy sauce, lime juice, brown sugar, and fish sauce to the skillet. Whisk together until smooth and combined.
Bring the sauce to a gentle simmer, then return the chicken thighs to the skillet. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and tender.
Remove the lid and let the sauce thicken slightly for 2-3 minutes, stirring occasionally.
Taste and adjust seasoning if needed, adding more soy sauce, lime juice, or brown sugar to balance the flavors.
Serve the chicken over cooked jasmine rice, spooning the rich peanut and coconut sauce on top.
Garnish with sliced green onions, chopped cilantro, and crushed peanuts, if desired.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 51.8 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2830 mg | 60% | |
*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.
