Thai Peanut Chicken Vegetable Curry (Print)

Chicken, vibrant veggies, and creamy peanut-coconut sauce deliver authentic Thai-inspired flavor in every bite.

# Ingredients:

→ Protein

01 - 600 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, sliced diagonally
05 - 100 grams green beans, trimmed and halved
06 - 1 small zucchini, sliced
07 - 1 medium onion, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated

→ Sauce

10 - 400 milliliters full-fat coconut milk
11 - 3 tablespoons creamy peanut butter
12 - 2 tablespoons Thai red curry paste
13 - 2 tablespoons soy sauce (or tamari for gluten-free)
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime

→ Garnish

17 - 2 tablespoons roasted peanuts, roughly chopped
18 - Fresh cilantro leaves
19 - Lime wedges

# Instructions:

01 - Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until uniformly browned on all sides, approximately 5–7 minutes. Remove the chicken from the skillet and set aside.
02 - In the same skillet, add the sliced onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant and the onion begins to soften.
03 - Introduce the sliced bell peppers, carrot, green beans, and zucchini to the skillet. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.
04 - Add the Thai red curry paste to the skillet and cook for 1 minute, stirring constantly, to release its fragrance.
05 - Reduce heat to medium. Add the peanut butter and coconut milk, whisking vigorously to achieve a smooth emulsion. Incorporate the soy sauce, fish sauce, and brown sugar, stirring well to combine.
06 - Return the browned chicken and any accumulated juices to the skillet. Allow the mixture to simmer gently for 10–12 minutes, or until the chicken is fully cooked through and the sauce has reached a thickened consistency.
07 - Stir in the fresh lime juice. Adjust the seasoning to your preference, adding more salt, spice, or sweetness as needed.
08 - Serve the Thai-inspired peanut chicken and vegetable curry hot. Garnish generously with chopped roasted peanuts, fresh cilantro leaves, and lime wedges. Consider accompanying with steamed jasmine rice for a complete meal.

# Pro Tips:

01 -
  • Ready in under an hour from start to finish
  • Uses pantry staples alongside fresh ingredients
  • Naturally gluten free when using tamari instead of soy sauce
  • Easily customizable to suit your spice preference
02 -
  • High in protein with approximately 39g per serving
  • Creates excellent leftovers as flavors deepen overnight
  • Naturally dairy free making it suitable for lactose intolerant diners
  • Can be made vegetarian by substituting tofu for chicken
03 -
  • Always toast your curry paste before adding liquid ingredients to activate the aromatic compounds and deepen the flavor profile.
  • Cut all vegetables to similar sizes to ensure even cooking throughout the dish.
  • If your sauce breaks or looks curdled remove from heat immediately and whisk in 1 tablespoon of room temperature coconut cream to re emulsify.

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