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Creamy Thai Peanut Chicken

Juicy seared chicken thighs smothered in a rich, savory, and slightly spicy peanut coconut sauce, served over fluffy jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken thighs boneless, skinless, chopped
  • 1 tbsp vegetable oil
  • 1 tsp garlic powder
  • 0.5 tsp salt
Peanut Sauce
  • 1 can coconut milk 13.5 oz, full fat
  • 0.5 cup creamy peanut butter
  • 2 tbsp red curry paste
  • 1 tbsp soy sauce low sodium
  • 1 tbsp honey
  • 1 tbsp lime juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tsp ginger grated
Garnish
  • 0.25 cup roasted peanuts chopped
  • 2 tbsp cilantro fresh
  • 1 red chili sliced

Equipment

  • Large skillet or wok
  • Chef's knife
  • Cutting board
  • Rice cooker or pot

Method
 

  1. Prepare rice according to package instructions.
  2. Cut chicken into bite-sized pieces and season with salt, pepper, and garlic powder.
  3. Heat oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through (about 6-8 minutes). Remove chicken from pan and set aside.
  4. In the same pan, reduce heat to medium. Add minced garlic, ginger, and red curry paste. Sauté for 1 minute until fragrant.
  5. Pour in coconut milk, peanut butter, soy sauce, honey, and lime juice. Whisk until smooth.
  6. Simmer the sauce for 3-5 minutes until it thickens slightly.
  7. Return the chicken to the pan and toss to coat in the sauce. Cook for 1 more minute.
  8. Serve over rice, garnished with chopped peanuts, cilantro, and red chilies.

Notes

If the sauce is too thick, add a splash of water or chicken broth to reach desired consistency. For a vegan version, use tofu and maple syrup.