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If you’re looking for a soul-satisfying meal with bold, layered flavors, this Thai peanut curry chicken will hit the spot. Thai red curry paste brings fragrant heat and depth of flavor that’s mellowed by creamy coconut milk and peanut butter to create a smooth, delicious sauce. Fresh lime adds contrast and cuts through the richness, and a touch of sugar finishes the sauce to give it the mix of spicy, salty, sweet, and tangy notes that define Thai coconut curry.
Beyond this fantastic medley of flavors, this dish is simple enough for busy weeknights. It comes together quickly, and you can easily substitute a different protein to switch it up from time to time. Once you’ve got the method down, this Thai peanut curry is easily adaptable.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN: Chicken thighs are our choice for this dish because they stay juicy and tender after simmering. If you’d rather use pork, boneless pork chops work well when cut into strips. Boneless beef sirloin steak, thinly sliced, is another option.
THAI CURRY PASTE: Red curry paste adds classic Thai flavor and a fragrant kick. Since brands vary in heat and flavor, start with less, taste, and add more as needed. Our latest go-to brand is Mike’s Organic Curry Love. Check your local Walmart or buy directly from their website.
COCONUT MILK: We recommend regular coconut milk for the best sauce consistency and flavor. Light coconut milk works in a pinch, but the sauce might be thinner. If using light, check the recipe notes for an easy thickening tip.
PEANUT BUTTER: All-natural, creamy peanut butter (no sugar added) gives you the most control over the dish’s flavor. It blends smoothly and delivers just the right amount of richness to the peanut curry sauce.
LIME: Fresh lime juice and zest balance the richness of this dish with a pop of bright citrus flavor. If you can find them, Kaffir lime leaves will bring a unique aromatic note to this dish. You can add them in place of the lime zest or in addition. Their flavor is different enough to add an extra layer of flavor.
Overview
How to Make Thai Peanut Curry Chicken
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by cutting your chicken into bite-sized pieces, then whisk together the coconut milk, curry paste, peanut butter, and lime juice to make the sauce. Quickly sautéing the chicken and deglazing with a little fish sauce builds a solid flavor base.
Next, stir in the red bell pepper, then add the sauce mixture along with a bit of sugar and lime zest and/or Kaffir lime leaves. Simmer gently until the chicken is tender and the sauce thickens slightly. Add the fresh spinach, a handful at a time, until it wilts into the curry and stir in some chopped scallions. Serve over steamed jasmine rice – white or brown.
More Savory Peanut Sauce Recipes to Try
If you’re looking for more ways to enjoy creamy peanut sauce, we’ve got a few favorites. Thai Chicken Flatbread Pizza blends bold Thai flavors with comfort food vibes, crispy naan crust topped with peanut sauce, chicken, crunchy veggies, and melted mozzarella. For something unique and rich, African Chicken Peanut Stew features tender chicken, sweet potatoes, tomatoes, and a creamy peanut-laced sauce. And for a fresh, no-cook option, Vietnamese Summer Rolls with Shrimp are light, fun to make, and deliciouse with their sweet and savory peanut dipping sauce.
Thai Peanut Curry Chicken
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 can unsweetened coconut milk (13.5 ounces), (see notes on light version)
- 1 tablespoon Thai red curry paste, plus more to taste
- 1/4 cup creamy peanut butter, no sugar added
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon vegetable or coconut oil
- 1-1/2 tablespoons fish sauce, plus more to taste
- 1/2 red bell pepper, cored, seeded and cut into cubes
- 1-1/2 tablespoons light brown sugar
- Zest of 1 lime, ( or Kaffir lime leaves – see notes)
- 6 ounces fresh spinach
- 3 scallions, chopped
- 2 tablespoons unsalted peanuts, chopped
- Steamed jasmine rice
Instructions
- Trim any excess fat from the chicken thighs, cut them into bite-sized chunks and set aside.
- Add the coconut milk, 1 tablespoon of the curry paste, peanut butter, and lime juice to a bowl. Whisk until smooth, taste and add more curry paste in small increments until you are happy with the flavor. Set aside.
- Heat the oil in a large sauté pan over medium-high heat. Add the chicken and sauté for 2 minutes. Deglaze the pan with the fish sauce, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Add the red bell pepper and reduce the heat to medium. Stir in the sauce mixture, sugar and lime zest (or Kaffir lime leaves if using). Simmer, stirring occasionally, for 10 to 12 minutes.
- Add the fresh spinach, a handful at a time, letting each batch wilt completely before adding more. Add 1/2 of the scallions, taste the sauce and add a bit more fish sauce if needed.
- Serve over rice and garnish with the remaining scallions and crushed peanuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
