Creamy Thai Peanut Curry Recipe: Sweet-Savory Comfort
I’m about to share something that’ll make your weeknight dinner routine infinitely better, and honestly, it might spoil you for other curry recipes. This creamy Thai peanut curry hits that perfect sweet-savory sweet spot that makes you close your eyes on the first bite – you know, that moment when flavors just click. It’s ridiculously forgiving too, which means even if you’re the type who occasionally burns water, you’ve got this covered.
Why You’ll Love this Creamy Thai Peanut Curry
When dinner time rolls around and I’m craving something that feels like a warm, flavorful hug in a bowl, this creamy Thai peanut curry never lets me down.
It’s the perfect marriage of sweet and savory, with rich coconut milk creating that silky base I always want.
What makes this curry so irresistible? The peanut butter adds depth without being overwhelming, while the red curry paste brings just enough heat to keep things interesting.
Plus, it’s ridiculously forgiving – whether you use chicken or tofu, it turns out delicious every single time.
What Ingredients are in Creamy Thai Peanut Curry?
The beauty of this creamy Thai peanut curry lies in its surprisingly simple ingredient list. You probably have most of these items hanging out in your pantry already, which makes this recipe perfect for those nights when you want something special without a grocery store marathon.
I love how accessible these ingredients are – no hunting down exotic spices or mysterious sauces at specialty stores. Everything you need can be found at your regular supermarket, and most of these staples keep well, so you can always have curry night on standby.
Ingredients:
- 2 pounds chicken or tofu
- 1 tablespoon peanut oil
- 1 onion
- 3 cloves garlic
- 1-inch piece fresh ginger
- 1 red bell pepper
- 1/4 cup peanut butter
- 2 tablespoons red curry paste
- 1 can coconut milk
- 1 teaspoon brown sugar
- Fish sauce (optional)
When it comes to choosing your protein, both chicken and tofu work beautifully here. If you’re going the chicken route, thighs tend to stay more tender than breasts, but honestly, whatever you have works.
For tofu lovers, grab the firm or extra-firm variety – it holds its shape better and soaks up all those gorgeous flavors.
The peanut butter situation is pretty flexible too. Creamy gives you that silky texture, but if crunchy is what’s living in your cabinet, go for it. Natural peanut butter works just fine, though you might need to stir it really well first.
As for the red curry paste, don’t stress if it seems intimidating – it’s basically doing all the heavy lifting for your spice blend.
That coconut milk is non-negotiable for the creamy factor we’re after. Full-fat is your friend here, so don’t try to lighten things up with the reduced-fat version.
The fish sauce adds that subtle umami depth, but if you’re keeping things vegetarian or just don’t have it around, a little extra salt will get you where you need to go.
How to Make this Creamy Thai Peanut Curry
Making this creamy Thai peanut curry is honestly easier than you might think, and the whole thing comes together in about 30 minutes. The key is getting your prep work done first – trust me on this one, because once you start cooking, things move pretty quickly.
Start by heating that 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. While it’s warming up, get your 2 pounds of chicken cut into bite-sized pieces, or if you’re using tofu, pat it dry and cube it up. The drier your protein, the better it’ll brown, so don’t skip that step with tofu.
Toss your protein into the hot oil and let it sear until it’s golden and cooked through. For chicken, you’re looking at about 6-8 minutes, stirring occasionally. Tofu needs less time, maybe 4-5 minutes, just until it gets some nice color on a few sides. Once it’s done, scoop it out and set it aside – we’ll bring it back to the party later.
Now for the aromatics, which is where your kitchen starts smelling absolutely incredible. Dice up that 1 onion and throw it into the same pan with all those lovely browned bits still hanging around.
While the onion softens up, mince your 3 cloves of garlic and that 1-inch piece of fresh ginger. I like to grate the ginger on a microplane, but chopping it super fine works too.
Add the garlic and ginger to the onions after about 3 minutes, then slice up that 1 red bell pepper and toss it in. Let everything sauté together for another 3-4 minutes until the vegetables start getting tender and the whole mixture smells like heaven.
Here’s where the magic happens. In a small bowl, whisk together your 1/4 cup of peanut butter, 2 tablespoons of red curry paste, and about half of that 1 can of coconut milk. This little trick prevents the peanut butter from clumping up when it hits the pan, because nobody wants lumpy curry sauce.
Pour this creamy mixture into your pan with the vegetables, then add the rest of the coconut milk, 1 teaspoon of brown sugar, and a splash of fish sauce if you’re using it. Stir everything together until it’s smooth and combined – the sauce should be rich and creamy, not separated or grainy.
Bring the whole thing to a gentle simmer, then nestle your cooked protein back into the sauce. Let it all bubble together for about 5-10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. You want it coating the back of a spoon, but still pourable.
Taste and adjust as needed – maybe a little more brown sugar if it’s too spicy, or another splash of fish sauce for extra depth. The beauty of this curry is how forgiving it is, so don’t stress about getting it perfect on the first try.
Creamy Thai Peanut Curry Substitutions and Variations
One of my favorite things about this curry recipe is how forgiving it’s when you need to swap ingredients or want to put your own spin on things.
No peanut butter? Almond or cashew butter works beautifully. I actually prefer almond butter sometimes – it’s a bit earthier.
Can’t find red curry paste? Yellow curry paste gives you milder heat, while green cranks up the spice factor.
Protein-wise, swap that chicken for shrimp, beef, or even chickpeas. Tofu soaks up flavors like a sponge.
Add whatever vegetables lurk in your fridge: bell peppers, snap peas, carrots, or mushrooms.
What to Serve with Creamy Thai Peanut Curry
While this creamy curry practically begs for jasmine rice as its partner, I’d argue that choosing the right accompaniment can make or break your dinner.
Sure, I could tell you to dump it over white rice and call it good, but where’s the fun in that?
Jasmine rice gets my vote for its subtle floral notes, though basmati works beautifully too.
Naan bread makes perfect sense for scooping up every drop.
I’m also partial to crispy vegetables on the side, think snap peas or broccoli, something that’ll cut through all that rich coconut goodness.
Final Thoughts
Look, I’ll be honest with you – this curry isn’t trying to win any authenticity awards, and that’s perfectly fine by me.
Sometimes you just want something creamy, comforting, and ridiculously satisfying without hunting down specialty ingredients.
This recipe hits that sweet spot between effort and reward. It’s forgiving enough for weeknight cooking but impressive enough when company drops by unexpectedly.
The best part? You probably have most ingredients already. That’s my kind of dinner solution – minimal shopping, maximum flavor, zero stress about getting everything “just right.”
Thai Peanut Curry
Ingredients
- 2 lb chicken cut into bite-sized pieces or tofu
- 1 tbsp peanut oil
- 1 onion sliced
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- 1 red bell pepper sliced
- 1/4 cup peanut butter
- 2 tbsp red curry paste
- 1 can 14 oz coconut milk
- 1 tsp brown sugar
- Fish sauce to taste optional
Instructions
- Heat peanut oil in a large skillet or wok over medium-high heat. Add chicken or tofu and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same pan, add onion, garlic, ginger, and red pepper. Sauté until vegetables are softened, about 5 minutes.
- In a small bowl, whisk together curry paste, peanut butter, and coconut milk until smooth and well combined.
- Pour the curry mixture into the pan with vegetables. Add brown sugar and fish sauce if using.
- Return chicken or tofu to the pan and simmer for 8-10 minutes until sauce thickens and flavors are well combined.
- Taste and adjust seasoning as needed. Serve hot over rice and garnish with fresh herbs.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It?
Yes, I can make this curry ahead of time and it’ll taste even better after the flavors meld overnight. I’ll store it refrigerated and gently reheat it on the stovetop.
How Long Does Leftover Thai Peanut Curry Last in the Refrigerator?
I’d store leftover Thai peanut curry in the refrigerator for up to four days. I’ll keep it in an airtight container and reheat thoroughly before serving to maintain food safety.
Is This Recipe Suitable for People With Peanut Allergies?
No, I wouldn’t recommend this recipe for people with peanut allergies. It contains peanut oil and peanut butter as main ingredients, which could trigger severe allergic reactions in sensitive individuals.
What’s the Difference Between Red and Green Curry Paste for This Recipe?
Red curry paste creates a spicier, more intense flavor that I’d recommend for this peanut curry. Green curry paste is milder and herbaceous, but red’s heat complements the creamy peanut butter better.
Can I Freeze Thai Peanut Curry for Meal Prep?
Yes, I’d recommend freezing this curry for up to three months. Let it cool completely first, then store in freezer-safe containers. The coconut milk may separate slightly when reheated, but stirring fixes it.