If you’re craving a dish that’s rich, creamy, and bundles vibrant flavors all in one pot, this Thai Peanut Curry Recipe will be your next go-to comfort meal. With tender chicken, hearty potatoes and carrots, plus the perfect balance of spicy, sweet, and tangy notes from the curry paste, peanut butter, and lime, this recipe feels like a warm hug from the inside out.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: Just a handful of ingredients come together to create an impressive and comforting dish.
- Balanced Taste Profile: The peanut butter enriches the curry with creaminess and depth while the lime adds a bright, fresh finish.
- Wholesome & Satisfying: Loaded with vegetables and protein, this dish is hearty enough for any weeknight dinner.
- Quick to Make: Ready in just about 30 minutes, perfect for busy days without compromising on taste.
Ingredients You’ll Need
Every ingredient in this Thai Peanut Curry Recipe plays a crucial role—not just for flavor but also to build its wonderful texture and vibrant color. The secret lies in the curry paste, creamy coconut milk, and that luscious peanut butter blending perfectly with fresh veggies and tender chicken.
- Carrots and Potatoes: Bite-sized pieces provide a tender, hearty base that soaks up the flavorful curry sauce.
- Yellow Onion: Adds a subtle sweetness and depth when sautéed at the start.
- Chicken Breasts: Lean protein that cooks quickly and stays juicy, making the dish satisfying.
- Olive Oil (or Coconut/Vegetable Oil): For sautéing and bringing all the aromatics together.
- Ground Ginger & Minced Garlic: Fresh spices that wake up the curry with warmth and zest.
- Red Curry Paste: The heart of the recipe – it delivers that signature Thai flavor and spice level.
- Coconut Milk: Brings rich creaminess and smoothness for the sauce.
- Peanut Butter: Gives the curry its nutty, velvety texture – don’t skip this!
- Brown Sugar: Just the right touch of sweetness to balance out the spice and acidity.
- Soy Sauce: Adds a salty umami boost.
- Lime Juice: Fresh acidity that brightens the whole dish and cuts through the richness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the things I adore about this Thai Peanut Curry Recipe is how easily you can customize it to your preferences or pantry staples. Whether you want it vegan, extra spicy, or loaded with more vegetables, this recipe adjusts beautifully.
- Make it Vegetarian or Vegan: Swap chicken for tofu, chickpeas, or your favorite hearty veggies like eggplant or bell peppers. Use vegetable oil and double-check the curry paste is vegan-friendly.
- Spice it Up: Add extra red curry paste or sprinkle in fresh chopped chilies to dial up the heat.
- Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter for a delicious nut-free twist.
- Add Crunch: Toss in snap peas or green beans toward the end of cooking for some fresh crispness.
How to Make Thai Peanut Curry Recipe
Step 1: Sauté the Vegetables
Start by heating your oil in a large skillet or pot over medium-high heat, then add the diced onions, chopped carrots, and potatoes. Sauté these vibrant veggies for about 4-5 minutes until they just start to soften and the onions become translucent. This step unlocks their natural sweetness and sets the base for your curry.
Step 2: Cook the Chicken and Aromatics
Next, add your cubed chicken breasts alongside the ground ginger, minced garlic, and red curry paste. Stir everything together, allowing the spices and curry paste to coat the chicken and vegetables evenly. Let this sauté for a couple more minutes until fragrant and the chicken begins to brown lightly.
Step 3: Simmer with Coconut Milk
Pour in the creamy coconut milk and bring your curry to a gentle simmer over medium-low heat. Cover the pot and let it cook for around 10 minutes, or until the carrots and potatoes are tender and everything melds beautifully together.
Step 4: Add the Peanut Butter and Finish with Flavor
Stir in the peanut butter, brown sugar, soy sauce, and fresh lime juice into the curry. Let it cook another 4-5 minutes, stirring occasionally, so the sauce thickens slightly and the flavors balance into a luscious, rich harmony.
Pro Tips for Making Thai Peanut Curry Recipe
- Perfect Curry Thickness: Adjust the coconut milk quantity slightly to get your desired sauce consistency—less for thicker curry, more for a soupier feel.
- Fresh Lime Last: Adding lime juice at the end preserves its bright, fresh flavor—don’t add it too early or cook it off.
- Evenly Sized Veggies: Cut carrots and potatoes into uniform pieces so they cook evenly and finish together.
- Choice of Curry Paste: Taste test your red curry paste before adding to control the level of spice, as brands vary a lot in heat.
How to Serve Thai Peanut Curry Recipe
Garnishes
Garnishing is where you get to have fun! A sprinkle of chopped roasted peanuts adds a wonderful crunch and nutty aroma, while fresh cilantro or Thai basil brings a lovely herbaceous lift. If you want an extra pop, add some thinly sliced red chili or scallions for color and a hint of spice.
Side Dishes
This peanut curry pairs beautifully with classic Jasmine rice, which soaks up the sauce like a dream. You can also serve it with steamed brown rice for a nuttier texture or even cauliflower rice for a low-carb twist. A simple side of steamed greens like bok choy or snap peas makes a refreshing complement.
Creative Ways to Present
For a vibrant presentation, serve your curry in individual coconut bowls or colorful ceramic dishes. Top each portion with the garnishes right before serving to keep the crunch and freshness vivid. Adding a wedge of lime on the side invites your guests to customize their tanginess, making the experience interactive and fun!
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Peanut Curry in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making your next meal even more delicious!
Freezing
This curry freezes well—just transfer cooled portions into freezer-safe bags or containers and freeze for up to 2 months. Make sure to leave some room at the top to allow the sauce to expand.
Reheating
Reheat your curry gently on the stovetop over low-medium heat or in the microwave, stirring occasionally. If the sauce thickens up too much when cooled, just add a splash of water or coconut milk to loosen it back to that perfect creamy texture.
FAQs
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Can I make this Thai Peanut Curry Recipe vegetarian or vegan?
Absolutely! Simply replace the chicken with tofu, tempeh, or hearty vegetables like cauliflower or eggplant. Use vegetable-based curry paste and cooking oil to keep it completely vegan.
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How can I control the spiciness in this curry?
Red curry paste varies in heat between brands. Start with a smaller amount and taste as you go. You can also mellow the heat by adding more coconut milk or a dash of brown sugar to balance the spice.
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What can I use instead of peanut butter if I have a nut allergy?
Good alternatives include sunflower seed butter, tahini, or even cashew butter if nuts aren’t a problem otherwise. These will still give your curry creaminess and richness.
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Can I prepare Thai Peanut Curry Recipe in advance?
Yes! It actually tastes even better the next day, making it a fantastic make-ahead dish. Just refrigerate and reheat gently when you’re ready to enjoy.
Final Thoughts
This Thai Peanut Curry Recipe truly brings a little bit of magic to your dinner table with minimal fuss. Whether it’s a cozy weeknight or you’re feeding a crowd, the creamy, spicy, and nutty goodness is guaranteed to satisfy. So grab your ingredients and let this curry fill your kitchen and heart with warmth!
PrintThai Peanut Curry Recipe
This Thai Peanut Curry recipe is a vibrant, creamy dish that combines tender chicken, fresh vegetables, and a rich peanut-infused red curry sauce. It’s a perfect balance of spicy, sweet, and savory flavors, making it an ideal comfort meal to serve over jasmine or brown rice for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Vegetables & Protein
- 2 carrots, cut into bite size pieces
- 2 medium potatoes, cut into bite size pieces
- 1/2 yellow onion, diced
- 2 chicken breasts, cubed
Spices & Aromatics
- 2 tsp ground ginger
- 2 tsp minced garlic
- 1 (4 oz.) jar red curry paste
Liquids & Sauces
- 2 cans coconut milk
- 4 tsp soy sauce
- juice from 1 lime
Others
- 2 Tbsp olive oil (coconut or vegetable oil can also be used)
- 1/4 cup + 2 tbsp peanut butter
- 5 Tbsp brown sugar
Instructions
- 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 slightly softened and fragrant.
- Add chicken and spices: Add the cubed chicken breasts along with ground ginger, minced garlic, and red curry paste into the skillet. Mix well to combine and sauté for an additional 2 minutes to allow the flavors to meld.
- Simmer in coconut milk: Pour in the two cans of coconut milk, stirring to blend the curry paste thoroughly. Reduce heat to medium-low and let the mixture simmer for about 10 minutes, or until the carrots and potatoes are tender and the chicken is cooked through.
- Add peanut butter and seasonings: Stir in the peanut butter, brown sugar, soy sauce, and freshly squeezed lime juice. Cook for another 4-5 minutes, allowing the sauce to thicken slightly and the flavors to deepen.
- Serve: Spoon the curry over your choice of jasmine, white, or brown rice. Garnish with chopped peanuts for texture and extra flavor.
Notes
- You can substitute chicken with tofu or shrimp for variations.
- Adjust the amount of red curry paste according to your preferred spice level.
- Use natural peanut butter for a healthier option without added sugars or oils.
- Leftover curry stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Garnishing with fresh cilantro or green onions adds a fresh touch.
