Pin This vibrant Thai-inspired peanut chicken curry has been my weeknight salvation for years. The creamy peanut sauce perfectly balances sweet, savory, and tangy flavors while colorful vegetables add both nutrition and visual appeal to this one-pan wonder.
I first created this recipe after returning from a trip to Thailand where I fell in love with their complex curries. After several attempts to recreate those magical flavors at home, this version became my family's most requested dish for both casual dinners and special occasions.
Ingredients
- Boneless skinless chicken thighs cut into bite sized pieces: provide juicy tender protein that stays moist throughout cooking
- Red and yellow bell peppers: add vibrant color and sweet crunch. Choose firm peppers with glossy skin for the best flavor
- Carrots green beans and zucchini: create textural variety and nutritional balance. Select fresh firm vegetables for optimal results
- Full fat coconut milk: creates the silky base of the sauce. The higher fat content prevents curdling when simmered
- Creamy peanut butter: adds richness and thickness. Natural varieties work best for authentic flavor
- Thai red curry paste: delivers complex spice without requiring dozens of individual ingredients. Look for authentic brands like Mae Ploy or Maesri
- Fish sauce: provides that essential umami depth. Though pungent on its own it transforms the dish with just a small amount
- Fresh lime juice: brightens all flavors and balances the richness. Always add at the end of cooking to preserve the fresh citrus notes
Instructions
- Sear the Chicken:
- Heat oil in a large skillet over medium high heat until shimmering but not smoking. Add chicken pieces in a single layer without overcrowding to ensure proper browning. Cook undisturbed for about 3 minutes until golden then flip and cook another 2 3 minutes. The chicken should develop a beautiful caramelized exterior but remain slightly undercooked inside as it will finish cooking later in the sauce. Remove to a clean plate and set aside.
- Build the Aromatic Base:
- In the same pan without cleaning it add your onion garlic and ginger. The fond left from the chicken will infuse these aromatics with extra flavor. Sauté for exactly 2 minutes stirring constantly to prevent burning especially the garlic which can quickly become bitter. The mixture should become fragrant and slightly softened but not browned.
- Cook the Vegetables:
- Add all prepared vegetables to the aromatic base. Maintain medium high heat and stir frequently for 4 5 minutes. The goal is for vegetables to become slightly tender while maintaining their vibrant color and some crispness. Bell peppers should just begin to soften while green beans should remain crisp tender. Avoid overcooking as vegetables will continue to soften in the sauce.
- Bloom the Curry Paste:
- Add red curry paste directly to the vegetables and stir continuously for one full minute. This critical step allows the oils in the paste to release their flavors and aromas. You should notice the mixture becoming more fragrant as the spices activate in the heat. The paste should coat the vegetables evenly.
- Create the Sauce:
- Reduce heat to medium to prevent the coconut milk from separating. Add peanut butter first then slowly pour in coconut milk while whisking constantly to create a smooth emulsion. Once combined add soy sauce fish sauce and brown sugar. The sauce should be silky and uniform in color with no visible peanut butter lumps. Allow to simmer gently for 2 minutes to begin thickening.
- Combine and Simmer:
- Return the reserved chicken along with any accumulated juices to the pan and gently fold into the sauce. Reduce heat to medium low and simmer uncovered for 10 12 minutes stirring occasionally. The sauce should bubble gently not rapidly. During this time the chicken will finish cooking through and the sauce will thicken to a luxurious consistency that coats the back of a spoon.
- Finish with Acid:
- Remove the pan from heat and stir in fresh lime juice thoroughly. Taste the curry and adjust seasonings as needed adding more lime for brightness soy sauce for salt or a pinch of sugar for balance. The flavors should be complex with no single note dominating.
- Garnish and Serve:
- Transfer to a serving dish or individual bowls and top with chopped roasted peanuts and fresh cilantro leaves. Place lime wedges on the side for additional brightness. Serve immediately alongside steamed jasmine rice for the complete experience.
Pin The secret to this curry's complex flavor profile is balancing the five fundamental taste elements found in Thai cuisine sweet from brown sugar sour from lime salty from soy sauce umami from fish sauce and spice from the curry paste. I spent years perfecting this balance and found that adding the lime juice at the very end rather than cooking it into the sauce makes all the difference in achieving that bright restaurant quality taste.
Perfect Rice Pairing
Jasmine rice with its floral aroma and slightly sticky texture is the ideal companion for this curry. To prepare perfect jasmine rice rinse the grains thoroughly until the water runs clear then use a 1 to 1.25 ratio of rice to water. After cooking allow the rice to rest covered for 10 minutes before fluffing with a fork. The slightly lower water ratio compared to other rice varieties ensures each grain remains distinct while still clinging together enough to scoop up the delicious sauce.
Make Ahead and Storage
This curry actually improves with time as the flavors meld together. You can prepare it up to two days ahead and refrigerate in an airtight container. When reheating add a splash of water or coconut milk as the sauce thickens considerably when chilled. For longer storage freeze portions for up to three months in freezer safe containers. Thaw overnight in the refrigerator before gently reheating on the stovetop. The texture of the vegetables will soften slightly when frozen but the flavor remains excellent.
Vegetarian Adaptation
Replace chicken with 400g of extra firm tofu pressed and cubed for a vegetarian version. Pan fry the tofu cubes until golden before setting aside then proceed with the recipe as written. Substitute fish sauce with an equal amount of soy sauce plus ¼ teaspoon of rice vinegar or use a commercial vegan fish sauce alternative. Add 1 tablespoon of nutritional yeast to the sauce for additional umami depth. The resulting curry will be equally satisfying with a wonderful protein alternative that absorbs the flavorful sauce.
Spice Level Customization
The beauty of homemade curry is controlling the heat level precisely to your preference. The recipe as written produces a medium spice level that most diners find pleasantly warming without overwhelming the other flavors. For a milder version reduce the curry paste to 1 tablespoon and omit any additional chilies. For those who enjoy intense heat add 1 2 Thai bird chilies finely minced with seeds or supplement with dried chili flakes. Remember that the coconut milk and peanut butter help temper the spice so the final dish will be less fiery than the paste alone suggests.
Pin This Thai-inspired peanut chicken curry offers a delightful balance of flavors and textures. It's a versatile dish perfect for busy weeknights or impressing guests.
Recipe Q&A
- → Can I substitute tofu for chicken?
Absolutely, firm tofu works well in place of chicken. Omit fish sauce or use a vegan alternative to keep it plant-based.
- → What vegetables work best in this dish?
Bell peppers, carrots, green beans, zucchini, and onions are flavorful options, but feel free to use your favorites or what's in season.
- → How do I make it spicier?
Add sliced fresh chili, a dash of chili flakes, or extra Thai curry paste to boost the heat to your preference.
- → Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or tamari, the dish can be made entirely gluten-free. Always check product labels.
- → What sides pair well?
Serve with steamed jasmine rice, brown rice, or rice noodles. A fresh cucumber salad also complements the flavors nicely.
- → Can I make this ahead?
Yes, this curry keeps well in the fridge for up to 3 days and develops even richer flavors overnight.