Thai Peanut Curry Recipe is a vibrant, cozy dish that brings together the creamy richness of coconut milk with the nutty warmth of peanut butter and the lively kick of red curry paste. It’s one of those meals I reach for when I want comfort and excitement wrapped into one bowl. Whether you're cooking a weeknight dinner or planning a casual weekend meal, this recipe is flexible and approachable, perfect for anyone craving a flavorful adventure that's not too fussy. If you love the satisfying blend of sweet, savory, and spicy, you’re going to adore this Thai Peanut Curry Recipe.
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What Makes This So Good
This Thai Peanut Curry Recipe shines because it perfectly blends creamy coconut milk, spicy red curry paste, and luscious peanut butter to create an irresistibly rich and silky sauce. Each bite offers a dance of flavors—sweet, tangy, savory, and a hint of heat—that feels both comforting and exotic.
- Big Flavor, Minimal Fuss: You get a depth of bold Thai-inspired tastes without a complicated ingredient list or hours of prep.
- Family-Friendly: The balance of gentle spice and creamy texture appeals to both kids and adults alike.
- Simple Ingredients: Using pantry staples like peanut butter and coconut milk keeps your shopping easy and affordable.
- Works Any Night: Whether it’s a busy weekday or a relaxed weekend, it cooks up in under an hour with minimal cleanup.
Ingredient Guide
Choosing the right ingredients can make or break your Thai Peanut Curry Recipe. I’ll walk you through some easy swaps and tips that guarantee a flavorful dish every time.
- Carrots & Potatoes: Look for firm, fresh vegetables to ensure they hold their shape and add a lovely natural sweetness and earthiness.
- Chicken Breasts: Fresh chicken breasts are best for tenderness, but thighs work too if you prefer juicier meat.
- Red Curry Paste: This is your flavor powerhouse—choose a quality brand for an authentic taste or start mild if you’re sensitive to spice.
- Coconut Milk: Full-fat coconut milk gives the creamiest result, though light cans work if you want fewer calories.
- Peanut Butter: Natural or creamy peanut butter blends beautifully; avoid sugary flavored kinds to keep the curry balanced.
- Lime Juice: Freshly squeezed juice brightens the dish and balances its richness—don’t skip this step!
Quick Reminder: Full measurements are in the recipe card below.
How to Make Thai Peanut Curry Recipe
Step 1 — Prep & Ready
First things first: wash and chop your carrots and potatoes into bite-sized pieces so they cook evenly. Dice the onion finely to build a sweet, aromatic base. Cube the chicken breasts into manageable chunks—you want them small enough to cook through quickly but large enough to remain juicy. As you prep, you’ll notice the bright colors and fresh smells hinting at the tasty curry to come. Set aside your minced garlic and measure your spices so everything is ready to go. Preheat your skillet or pot over medium-high heat; this sets the stage for those perfectly sautéed onions and veggies.
Step 2 — Cook with Confidence
Once the pan is hot, add the oil and toss in your diced onions, carrots, and potatoes. Sauté them for 4 to 5 minutes until the onions become translucent and the veggies start to soften. You’ll love that cozy aroma filling your kitchen right now. Next, add the cubed chicken along with the ginger, garlic, and the star ingredient—red curry paste. Stir everything so the paste coats each piece, releasing its fragrant spices and a bit of heat. After a couple of minutes, pour in the creamy coconut milk, stirring it through beautifully. Bring the mixture to a gentle simmer and let it cook over medium-low heat for about 10 minutes. This is when those carrots and potatoes become tender, soaking up the curry’s wonderful flavors.
Step 3 — Finish & Serve
Now for the magic touch! Stir in the peanut butter, brown sugar, soy sauce, and lime juice. This final blend creates a perfect balance of sweet, salty, tangy, and nutty notes that’ll make you smile with every spoonful. Let it simmer gently for another 4 to 5 minutes to let those flavors marry and the sauce thicken nicely. Taste and adjust seasoning if needed—you might want a splash more lime for brightness or a pinch more brown sugar for sweetness. Serve this luscious Thai Peanut Curry over jasmine rice or your favorite grain. I love to top it with chopped peanuts for a delightful crunch and fresh herbs like cilantro if you have them. Enjoy the creamy, colorful, and deeply satisfying bowl you just created!
Extra Helpful Tips
I’ve made this Thai Peanut Curry Recipe countless times, and these little tricks have saved the day and boosted flavor every time.
- Watch for This Sign: When your curry has thickened to a silky consistency that lightly coats the back of your spoon, it’s perfectly cooked.
- Temperature Trick: Simmer gently—too high heat can curdle the coconut milk, so keep it low and steady.
- Prep-Ahead Option: Chop veggies and cube chicken a day before; it speeds things up and enhances flavors as they marinate in the fridge.
- Avoid This Common Mistake: Don’t skip the lime juice at the end—it cuts through the richness and lifts the dish beautifully.
Serve & Enjoy
Easy Enhancements
If you want to jazz up your Thai Peanut Curry Recipe, try stirring in a handful of fresh chopped basil or cilantro just before serving. For extra heat, sprinkle some red pepper flakes or drizzle with sriracha. Crunchy toppings like toasted sesame seeds or crispy shallots also add a delightful contrast in texture. And if you enjoy a citrusy twist, a zest of lime peel can brighten the whole bowl.
Tasty Pairings
This curry loves company! Serve it alongside steamed jasmine rice or coconut rice for a classic experience. A crisp cucumber salad or simple pickled veggies add freshness that balances the rich sauce. For drinks, a chilled Thai iced tea or a light beer complements the curry’s spicy, nutty flavors beautifully.
Quick Plating Tips
To make your dish look as good as it tastes, mound the curry over a neat bed of rice, then sprinkle with chopped peanuts and herbs for pops of color and texture. Serve in a wide, shallow bowl to showcase its vibrant hues. Adding a lime wedge on the side invites your guests to add a personalized zing.
Store, Freeze & Reheat
Fridge Storage
Your Thai Peanut Curry will keep well in an airtight container in the fridge for up to 3-4 days. Keep in mind the potatoes might soften further but that’s okay—it still tastes delicious. Give it a good stir before reheating to bring everything back together.
Freezer Friendly?
This curry freezes fairly well, but coconut milk and potatoes can sometimes change texture after freezing. If you do freeze it, portion into freezer-safe containers and thaw overnight in the fridge for best results. Stir well after reheating to recombine the sauce.
Reheat Like New
Reheat your Thai Peanut Curry gently on the stovetop over low heat, stirring frequently. If reheating in the microwave, cover loosely and heat in short bursts, stirring in between. You can add a splash of water or broth to keep the sauce creamy and prevent it from drying out. I find reheating slowly yields the best texture and flavor.
Thai Peanut Curry Recipe FAQs
Absolutely! Simply swap the chicken for firm tofu or chickpeas and make sure to use soy sauce instead of fish sauce (if included). The curry paste and peanut butter bring plenty of flavor to keep it hearty and delicious.
The level of spice depends on your red curry paste choice. You can start with a smaller amount and add more to taste. The peanut butter and coconut milk help mellow the heat, making it approachable even if you prefer mild dishes.
Jasmine rice is classic because of its fragrant aroma and slightly sticky texture, but white or brown rice works just as well. You can even try cauliflower rice for a low-carb option.
Definitely! You can chop your vegetables and cube the chicken in advance, storing them in the fridge until ready to cook. The curry itself also tastes great the next day as the flavors deepen.
Final Flavor Thoughts
I love how this Thai Peanut Curry Recipe feels like a warm hug after a busy day, with its creamy texture and lively flavors coming together so seamlessly. If you try it, let me know what you think—maybe even give it a star rating or share your favorite tweaks in the comments. Next time, you might try adding different veggies like bell peppers or swapping chicken for shrimp for a fresh twist. Happy cooking!
Print📖 Recipe
Thai Peanut Curry Recipe
This Thai Peanut Curry is a rich, creamy, and flavorful dish that combines tender chicken, hearty vegetables, and a luscious peanut-infused coconut curry sauce. Perfectly balanced with sweet, salty, and tangy notes, this easy-to-make skillet curry is a comforting meal ideal for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Vegetables
- 2 carrots, cut into bite size pieces
- 2 medium potatoes, cut into bite size pieces
- ½ yellow onion, diced
Protein
- 2 chicken breasts, cubed
Pantry Ingredients
- 2 Tbsp. olive oil (coconut or vegetable oil can also be used)
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 - 4oz. jar red curry paste
- 2 cans coconut milk (about 13.5 oz. each)
- ¼ cup + 2 Tbsp. peanut butter
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce
- Juice from 1 lime
Instructions
- Heat the oil and sauté vegetables: In a large skillet or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onions, chopped carrots, and chopped potatoes. Sauté for 4-5 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add chicken and aromatics: Add the cubed chicken breasts, 2 teaspoons ground ginger, 2 teaspoons minced garlic, and 4 ounces of red curry paste to the skillet. Stir well to combine all ingredients and sauté for 2-3 minutes to allow the chicken to brown slightly and the spices to become fragrant.
- Incorporate coconut milk and simmer: Pour in 2 cans of coconut milk and stir to combine everything thoroughly. Reduce heat to medium-low and let the mixture simmer for about 10 minutes, or until the carrots and potatoes are tender and the chicken is fully cooked.
- Add peanut butter and seasonings: Stir in ¼ cup plus 2 tablespoons of peanut butter, 5 tablespoons of brown sugar, 4 teaspoons of soy sauce, and the juice of 1 lime. Cook for another 4-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve and garnish: Serve the warm Thai peanut curry over cooked jasmine, white, or brown rice. Garnish with chopped peanuts for added texture and flavor.
Notes
- You can substitute chicken breasts with tofu or shrimp for different protein options.
- If you prefer a spicier curry, increase the amount of red curry paste.
- For a creamier texture, use full-fat coconut milk.
- Adjust the brown sugar to taste depending on your preferred level of sweetness.
- This dish pairs well with steamed vegetables or a fresh cucumber salad on the side.
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