Thai Peanut Curry Chicken Recipe (Better Than Takeout)

Why You’ll Love This Recipe

You’ll love this recipe because it brings the bold flavors of Thai cuisine to your kitchen, all in one simple and easy-to-make dish. The peanut sauce is the star of this recipe, giving the chicken a creamy, slightly sweet, and spicy coating that is absolutely irresistible. This dish is not only quick and convenient but also customizable to suit your taste preferences, making it an ideal option for busy weeknights or a special dinner. Whether you serve it over rice or noodles, it’s a meal that everyone will rave about!

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, grated

• ½ cup peanut butter (smooth or chunky)

• ¼ cup soy sauce

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• 1 cup coconut milk

• ½ cup chicken broth

• 1 tablespoon red curry paste

• ½ teaspoon ground turmeric

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

• Lime wedges for serving (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Cut the chicken into bite-sized pieces. Season with salt and pepper to taste.

2. Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.

3. Cook the Aromatics: In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant.

4. Make the Peanut Sauce: Add the peanut butter, soy sauce, lime juice, brown sugar, coconut milk, chicken broth, red curry paste, turmeric, and red pepper flakes (if using) to the skillet. Stir to combine, and bring to a simmer over medium heat. Let it cook for 5 minutes until the sauce thickens slightly.

5. Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat it in the peanut sauce. Simmer for an additional 5-7 minutes until the chicken is heated through and the sauce is well absorbed.

6. Serve: Serve the Thai peanut curry chicken over steamed rice or noodles. Garnish with fresh cilantro and lime wedges, if desired.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Vegetarian Option: Swap the chicken for tofu or tempeh for a plant-based version of this dish.

• Spicy Version: Increase the amount of red curry paste or add extra crushed red pepper flakes for more heat.

• Nut-Free: Replace peanut butter with sunflower seed butter or almond butter for a nut-free alternative.

• Vegetables: Add your favorite vegetables, such as bell peppers, carrots, or zucchini, to make the dish even more colorful and nutritious.

Storage/Reheating

• Storage: Leftover Thai peanut curry chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To reheat, simply warm the chicken in a skillet over medium heat or microwave in a covered dish for 1-2 minutes until heated through. You may need to add a splash of coconut milk or chicken broth to loosen up the sauce if it thickens too much upon storing.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts if you prefer leaner meat. Just be sure to cook them until fully cooked and tender, as breasts can dry out faster than thighs.

2. Can I make this dish ahead of time?

Yes, this recipe can be made ahead and stored in the refrigerator. It tastes even better after the flavors have had time to meld together.

3. Is the peanut sauce supposed to be thick or thin?

The peanut sauce should be creamy and slightly thick. If you find it too thick, add a bit more chicken broth or coconut milk to reach your desired consistency.

4. Can I use light coconut milk?

Yes, you can use light coconut milk, but it will result in a slightly lighter sauce. The flavor may be less rich compared to full-fat coconut milk.

5. How do I make this recipe spicier?

To make it spicier, increase the amount of red curry paste or add extra crushed red pepper flakes to the sauce. You can also serve it with sliced fresh chili peppers for additional heat.

6. Can I freeze this dish?

Yes, this dish can be frozen for up to 3 months. Be sure to store it in an airtight container. Reheat thoroughly before serving.

7. What can I serve this with besides rice or noodles?

This Thai peanut curry chicken pairs well with steamed vegetables, quinoa, or cauliflower rice for a low-carb option.

8. Can I use other nut butters?

Yes, you can experiment with other nut butters such as almond or cashew butter, but peanut butter provides the most authentic flavor for this dish.

9. Can I use store-bought curry paste?

Yes, store-bought red curry paste works perfectly in this recipe. Look for one that is labeled as authentic or Thai-style for the best flavor.

10. Is this recipe suitable for a gluten-free diet?

Yes, this recipe is gluten-free as long as you use a gluten-free soy sauce or tamari. Be sure to check the labels of all ingredients for gluten content.

Conclusion

This Thai Peanut Curry Chicken is a comforting, flavorful, and quick meal that beats takeout any day of the week. With its creamy peanut sauce and tender chicken, it’s sure to become a new favorite in your recipe rotation. Whether you're craving something indulgent or looking for a dish that’s both easy and impressive, this recipe has you covered. Try it tonight and enjoy a taste of Thailand in your own kitchen!

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Thai Peanut Curry Chicken Recipe (Better Than Takeout)

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This Thai Peanut Curry Chicken recipe brings the rich and savory flavors of Thai cuisine right to your kitchen. Tender chicken, combined with a creamy, nutty peanut sauce, makes for a quick, flavorful, and satisfying meal.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

1 lb boneless, skinless chicken thighs (or breasts)

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

½ cup peanut butter (smooth or chunky)

¼ cup soy sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup coconut milk

½ cup chicken broth

1 tablespoon red curry paste

½ teaspoon ground turmeric

½ teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

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Instructions

1. Cut the chicken into bite-sized pieces and season with salt and pepper to taste.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
4. Add the peanut butter, soy sauce, lime juice, brown sugar, coconut milk, chicken broth, red curry paste, turmeric, and crushed red pepper flakes (if using) to the skillet. Stir to combine and bring to a simmer over medium heat. Cook for 5 minutes until the sauce thickens slightly.
5. Return the cooked chicken to the skillet, stirring to coat with the sauce. Simmer for an additional 5-7 minutes until heated through and the sauce is well absorbed.
6. Serve over steamed rice or noodles, garnished with cilantro and lime wedges if desired.

Notes

• This dish can be customized by swapping chicken with tofu or tempeh for a vegetarian version.
• For more heat, increase the red curry paste or add more crushed red pepper flakes.
• Vegetables like bell peppers, carrots, or zucchini can be added for more color and nutrition.
• If you prefer a nut-free dish, substitute peanut butter with sunflower seed butter or almond butter.
• Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 90mg