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A bowl of creamy chicken peanut butter curry topped with cilantro and peanuts over jasmine rice
Print Recipe

Chicken Peanut Butter Curry

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 500 g chicken thighs, boneless and skinless, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 medium onion , finely diced
  • 2 cloves garlic , minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste
  • 125 g creamy peanut butter
  • 400 ml full -fat coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 100 g baby spinach
  • Fresh cilantro and crushed peanuts for garnish

Instructions

  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the chicken cubes and sear until browned on all sides, then remove chicken from the pan and set aside.
  • In the same skillet, add the diced onion and sauté for 4-5 minutes until translucent.
  • Add the minced garlic, grated ginger, and red curry paste; cook for 1-2 minutes until aromatic.
  • Whisk in the peanut butter, coconut milk, soy sauce, and brown sugar until the sauce is smooth and well-combined.
  • Return the chicken to the skillet and simmer over medium-low heat for 10-12 minutes or until the chicken is cooked through and the sauce has thickened.
  • Stir in the lime juice and baby spinach, cooking for an additional 1-2 minutes until the spinach has wilted.
  • Serve hot over steamed jasmine rice, garnished with fresh cilantro and crushed peanuts.