It’s 6pm, you’re tired, and everyone’s hungry. This Thai Peanut Curry Chicken is the perfect answer to your busiest weeknights. It brings warm, creamy flavors to your table in just 35 minutes. Your family will love the savory peanut sauce and tender chicken.
Why This Recipe Is a Winner
This meal is a total winner for cozy fall evenings. It uses simple pantry staples like peanut butter and coconut milk. The sauce is velvety and rich without being too spicy. It is much faster than ordering takeout on a Tuesday. You get a restaurant-quality meal right in your own kitchen.
Simple Method
Making this curry is incredibly straightforward and fast. You start by searing the chicken until it is golden. Then, you whisk the sauce directly in the same pan. Everything simmers together until the vegetables are perfectly tender. It is a one-pan wonder that saves you from doing dishes.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh lime and cilantro adds a bright finish.
- 1 lb chicken breast, thinly sliced
- 2 tablespoons red curry paste
- 13.5 oz canned full-fat coconut milk
- 1/3 cup creamy peanut butter
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup red bell pepper, thinly sliced
- 1/2 cup bamboo shoots, drained
- 2 tablespoons vegetable oil
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
Step-by-Step
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.
- Add the sliced chicken and sear until browned and cooked through, approximately 5 minutes. Remove chicken and set aside.
- Add red curry paste to the skillet and sauté for 1 minute until fragrant and the oil begins to separate.
- Whisk in the coconut milk and peanut butter, stirring continuously until the mixture is smooth and homogenous.
- Add the fish sauce and brown sugar, stirring to dissolve.
- Add the red bell peppers and bamboo shoots, simmering for 5 to 7 minutes until the vegetables reach a tender-crisp texture.
- Return the cooked chicken to the pan and simmer for 2 minutes until the sauce thickens to a coating consistency.
- Remove the pan from heat and stir in the fresh lime juice.
- Serve immediately over steamed jasmine rice, garnished with crushed peanuts and fresh cilantro.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy jasmine rice. The rice soaks up that incredible peanut sauce perfectly. You can also pair it with a simple cucumber salad. For a comfort food night, serve it in big, deep bowls. Add a squeeze of extra lime for a fresh zing.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and tasty for up to three days. Reheat the curry gently on the stovetop over low heat. You may need a splash of water to thin the sauce. This recipe is great for meal prep lunches the next day. Avoid freezing, as the coconut milk can change texture.
Tips for Best Results
- Don’t skip the fresh lime juice at the very end.
- Avoid using low-fat coconut milk for the best creamy texture.
- Swap chicken for shrimp if you want a faster protein.
- Prepare all your ingredients before you start the heat.
- For a cozy winter night, double the sauce for extra dipping.
- Use a whisk to ensure the peanut butter blends smoothly.
- Add a pinch of red pepper flakes for more heat.
- Garnish with lots of peanuts for a satisfying crunch.
Ways to Switch It Up
- Swap chicken for firm tofu for a vegetarian option.
- Use snap peas instead of bamboo shoots for extra crunch.
- Try almond butter if you have a peanut allergy.
- Add fresh mango slices on top for a summer twist.
Quick Answers
Is this curry very spicy?
The peanut butter and coconut milk mellow out the heat. It is generally mild and kid-friendly. You can use less curry paste if you are sensitive.
Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter for extra texture. Creamy peanut butter just gives a smoother sauce finish. Both versions taste delicious.
What rice is best?
Jasmine rice is the traditional choice for Thai curries. It has a light floral aroma that pairs perfectly. Brown rice also works for a heartier meal.
I hope this cozy recipe brightens your fall evenings. It is such a simple way to bring big flavors to your table. Happy cooking!
— Alex
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 tablespoons red curry paste
- 13.5 oz canned full-fat coconut milk
- 1/3 cup creamy peanut butter
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup red bell pepper, thinly sliced
- 1/2 cup bamboo shoots, drained
- 2 tablespoons vegetable oil
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.
- Add the sliced chicken and sear until browned and cooked through, approximately 5 minutes. Remove chicken and set aside.
- Add red curry paste to the skillet and sauté for 1 minute until fragrant and the oil begins to separate.
- Whisk in the coconut milk and peanut butter, stirring continuously until the mixture is smooth and homogenous.
- Add the fish sauce and brown sugar, stirring to dissolve.
- Add the red bell peppers and bamboo shoots, simmering for 5 to 7 minutes until the vegetables reach a tender-crisp texture.
- Return the cooked chicken to the pan and simmer for 2 minutes until the sauce thickens to a coating consistency.
- Remove the pan from heat and stir in the fresh lime juice.
- Serve immediately over steamed jasmine rice, garnished with crushed peanuts and fresh cilantro.
