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Thai Peanut Curry Recipe

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4.9 from 53 reviews

This Thai Peanut Curry is a flavorful and comforting dish featuring tender chicken, hearty vegetables, and a rich, creamy coconut peanut curry sauce. Perfectly balanced with red curry paste, peanut butter, and a hint of lime, this skillet-cooked curry is easy to prepare and ideal served over jasmine or brown rice for a satisfying meal.

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

Seasonings & Sauces

  • 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. Sauté Vegetables: In a large skillet or pot, heat the 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.
  2. Cook Chicken and Aromatics: Add the cubed chicken breasts, ground ginger, minced garlic, and red curry paste to the skillet. Stir well to combine and cook for an additional 2 minutes to allow the flavors to meld and the chicken to start cooking.
  3. Add Coconut Milk and Simmer: Pour in the coconut milk and stir to combine everything. Reduce heat to medium-low and let the curry simmer for 10 minutes, or until the carrots and potatoes are tender.
  4. Finish the Curry: Stir in the peanut butter, brown sugar, soy sauce, and fresh lime juice. Continue cooking for another 4-5 minutes to thicken the sauce and incorporate all flavors.
  5. Serve: Serve the Thai peanut curry hot over cooked jasmine, white, or brown rice. Garnish with chopped peanuts if desired for extra texture and flavor.

Notes

  • You can substitute chicken breasts with tofu or shrimp for a different protein.
  • Add vegetables like bell peppers or snap peas for extra color and nutrition.
  • Adjust the amount of red curry paste based on your spice preference.
  • For a creamier curry, stir in a little extra coconut milk or peanut butter.
  • This dish pairs well with steamed rice or rice noodles.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

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