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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.

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

1/2 cup peanut butter (smooth or chunky)

1/4 cup soy sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup coconut milk

1/2 cup chicken broth

1 tablespoon red curry paste

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

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

Find it online: https://recipesbyjanet.com/thai-peanut-curry-chicken-recipe-better-than-takeout/