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Quick Creamy Thai Peanut Curry Chicken

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A quick and creamy Thai peanut curry chicken recipe perfect for busy weeknights, featuring a rich, velvety sauce made with peanut butter and coconut milk, balanced with lime juice and fresh herbs.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 3 tablespoons natural creamy peanut butter
  • 1 tablespoon red curry paste
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (optional, for garnish)
  • Cooked jasmine rice (for serving)

Instructions

  1. Dice the onion, mince the garlic, grate the ginger, and slice the red bell pepper thinly. Pat the chicken thighs dry and cut into 1-1.5 inch chunks. (10 minutes)
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer and sear undisturbed for 3-4 minutes until golden. Flip and cook another 3 minutes until mostly cooked through. Remove chicken and set aside. (8 minutes)
  3. Reduce heat to medium. Add diced onions to the pan and cook until soft and translucent, about 4 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds to 1 minute. (5 minutes)
  4. Stir in 1 tablespoon red curry paste and cook for 1 minute to release flavors. Pour in the coconut milk and whisk to combine. Add peanut butter and stir until fully melted into the sauce. (4 minutes)
  5. Add soy sauce, brown sugar, and sliced red bell pepper. Return chicken to the pan, submerging in sauce. Simmer gently for 5-7 minutes until chicken is cooked through and bell peppers are tender but still crisp. (7 minutes)
  6. Remove from heat and stir in fresh lime juice. Adjust seasoning if needed with more soy sauce or chili flakes. (1-2 minutes)
  7. Serve the curry over steamed jasmine rice and garnish with chopped cilantro. (2 minutes)

Notes

Do not add peanut butter too early to avoid clumping; stir it in after coconut milk and curry paste are combined and warm. Sear chicken well to lock in juices. Add bell peppers late in cooking to keep them crisp. Adjust spice level with more curry paste or chili flakes. Splash water or broth if sauce is too thick.

Nutrition

Keywords: Thai peanut curry chicken, quick dinner, creamy curry, peanut butter curry, weeknight meal, easy Thai recipe

Find it online: https://chloeplate.com/quick-creamy-thai-peanut-curry-chicken-recipe-easy-dinner-for-busy-nights/