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Thai Peanut Curry Recipe

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4.5 from 57 reviews

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.

Ingredients

Units Scale

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

  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 slightly softened and fragrant.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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