Thai Peanut Curry

This creamy, comforting Thai peanut curry delivers maximum flavor with minimal effort. Rich coconut milk and creamy peanut butter create a luscious sauce that coats tender chicken and vegetables perfectly. It's an approachable weeknight dinner that tastes like you spent hours in the kitchen.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 485kcal

Equipment

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

Natural peanut butter works best as it blends more easily into the sauce

For extra heat, add sliced Thai chilies or increase curry paste to 3 tablespoons

Substitute chicken with shrimp, beef, or extra-firm tofu pressed and cubed

Make ahead by preparing through step 4, then reheat and add protein when ready to serve

Thin the sauce with additional coconut milk or chicken broth if it becomes too thick

Fresh cilantro, Thai basil, or chopped peanuts make excellent garnishes

Leftovers keep in the refrigerator for up to 3 days and reheat beautifully

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