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Peanut Butter Chicken Curry Recipe

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4 from 5 reviews

This Peanut Butter Chicken Curry is a creamy and flavorful dish combining tender chicken breast with a rich coconut milk and peanut butter sauce infused with red curry paste and spices. Ready in just 30 minutes, it offers a delightful balance of savory, spicy, and nutty flavors that’s perfect for a hearty weeknight dinner, served over steamed rice and garnished with roasted peanuts and fresh cilantro.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 2 lbs boneless skinless chicken breast, cut into bite-sized cubes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Cooking Oils & Aromatics

  • 2 tbsp olive oil, divided
  • 4 garlic cloves, peeled and minced
  • 1 tablespoon minced fresh ginger

Spices & Flavorings

  • 3 tbsp red curry paste
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (omit if using very spicy curry paste)
  • 1/2 tbsp fish sauce
  • 1/2 tsp sesame oil

Sauce Base

  • 1/2 cup creamy peanut butter
  • 2 cans coconut milk (13.5 ounces each)

Garnish

  • Roasted peanuts
  • Chopped cilantro

Instructions

  1. Prepare the chicken: Sprinkle the kosher salt and black pepper evenly over the cubed chicken breast and toss to coat well. This step seasons the chicken before cooking, which helps enhance flavor.
  2. Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer (working in batches if necessary) and cook for 2-3 minutes on each side until the chicken is golden brown. The chicken does not need to be fully cooked at this stage. Remove the browned chicken from the skillet and set aside on a plate.
  3. Sauté aromatics: Add the remaining tablespoon of olive oil to the skillet and reduce heat to medium. Add the minced garlic and ginger. Stir continuously and cook for about one minute until fragrant, making sure not to burn them.
  4. Add curry paste: Stir in the red curry paste and cook for another minute to allow the spices to bloom and deepen in flavor.
  5. Combine sauce ingredients: Add the creamy peanut butter, chili powder, cayenne pepper (if using), fish sauce, sesame oil, and canned coconut milk to the skillet. Whisk everything together until the sauce is smooth and well combined.
  6. Simmer the curry: Return the browned chicken pieces to the skillet and stir them into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, stirring occasionally, for about 10 minutes until the chicken is fully cooked and the flavors have melded together.
  7. Serve: Serve the peanut butter chicken curry hot over steamed rice. Garnish with roasted peanuts and chopped cilantro for added texture and freshness.

Notes

  • Adjust the amount of cayenne pepper or omit it entirely if you prefer a milder curry, especially if your red curry paste is already spicy.
  • Use creamy peanut butter to ensure the sauce is smooth and rich.
  • Cook the chicken in batches if your skillet isn’t large enough to avoid overcrowding and steaming rather than browning.
  • This dish pairs wonderfully with steamed jasmine or basmati rice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://dishiary.com/peanut-butter-chicken-curry-recipe/