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A vibrant bowl of Thai peanut chicken curry featuring tender chunks of chicken immersed in a rich, creamy peanut sauce. The dish is garnished with chopped cilantro and sliced red chilies, all presented in a rustic white ceramic bowl on a wooden table, with a side of jasmine rice visible in the background. The colors are warm and inviting, with golden-brown chicken, bright red chilies, and fresh green herbs.

Quick & Easy 30-Minute Thai Peanut Curry Chicken

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Experience the bold and creamy flavors of Thai Peanut Curry Chicken, a quick and easy 30-minute dish perfect for busy weeknights. This authentic Thai-inspired recipe combines tender chicken with a rich peanut sauce, fragrant spices, and coconut milk to create a satisfying and flavorful meal that is better than takeout.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons CAROTE Premium 16pc Nonstick Cookware Set (or your preferred cookware)
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup natural peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • Juice of 1 lime
  • Optional toppings: chopped peanuts, fresh cilantro, sliced green onions
  • Cooked rice or noodles for serving

Instructions

  1. Gather all ingredients and chop the chicken into chunks. Prep the aromatics — onion, garlic, and ginger — and set everything aside for easy access during cooking.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until translucent. Then, toss in the garlic and ginger, cooking for another minute until fragrant. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
  3. Stir in the Thai red curry paste, cooking for 1-2 minutes to release its aroma. Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
  4. Add the peanut butter, soy sauce, honey, and lime juice. Mix thoroughly to create a smooth, creamy sauce. Continue simmering for another 5-8 minutes until the chicken is cooked through and the flavors meld together beautifully.
  5. Serve hot over steamed rice or your favorite noodles. Garnish with chopped peanuts, fresh cilantro, or sliced green onions for extra flavor and texture.

Notes

  • Use chicken thighs instead of breasts for added tenderness and flavor. Adjust cooking time accordingly.
  • Substitute soy sauce with gluten-free tamari for a gluten-free version.
  • Adjust the spice level by varying the amount of curry paste. For milder flavor, reduce or omit it; for more heat, add sliced chili or hot sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or skillet, adding coconut milk if needed. Freeze for up to 3 months for longer storage.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten-Free, Nut-Free option (use alternative peanut butter)

Nutrition

  • Serving Size: 1 bowl (about 1/4 of total recipe)
  • Calories: 520 kcal Kcal
  • Sugar: 8g
  • Sodium: 950mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 35g
  • Cholesterol: 85mg

Find it online: https://deliciousdailyrecipes.com/quick-easy-30-minute-thai-peanut-curry-chicken/