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Thai Peanut Curry Recipe

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4.7 from 121 reviews

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.

Ingredients

Vegetables

  • 2 carrots, cut into bite size pieces
  • 2 medium potatoes, cut into bite size pieces
  • 1/2 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)
  • 1/4 cup + 2 Tbsp. peanut butter
  • 5 Tbsp. brown sugar
  • 4 tsp. soy sauce
  • Juice from 1 lime

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add peanut butter and seasonings: Stir in 1/4 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.
  5. 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.

Find it online: https://alinacooks.com/thai-peanut-curry-recipe/