Name: Thai Peanut Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 carrots, cut into bite size pieces; 2 medium potatoes, cut into bite size pieces; 1/2 yellow onion, diced; 2 chicken breasts, cubed; 2 tsp. ground ginger; 2 tsp. minced garlic; 1 – 4oz. jar red curry paste; 5 Tbsp. brown sugar; 4 tsp. soy sauce; juice from 1 lime; 2 Tbsp. olive oil (coconut or vegetable oil can also be used); 1/4 cup + 2 Tbsp. peanut butter; 2 cans coconut milk (approximately 13.5 oz each)

Jump to Recipe

Introduction

This Thai Peanut Curry is a deliciously rich and creamy dish packed with tender chicken, hearty vegetables, and a flavorful peanut twist. It’s a comforting meal that comes together quickly, perfect for weeknights or when you want something exotic yet simple to prepare.

A white bowl filled with a thick orange curry that contains chunks of light brown chicken and pieces of orange carrot, with some bits of green vegetable visible. On the right side of the bowl, there is a layer of white steamed rice, slightly piled. In the center on top of the curry, there is a garnish of whole and chopped light brown cashews along with bright green cilantro leaves. The bowl is placed on a white marbled surface with a few scattered herbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 carrots, cut into bite size pieces
2 medium potatoes, cut into bite size pieces
1/2 yellow onion, diced
2 chicken breasts, cubed
2 Tbsp. olive oil (coconut or vegetable oil can also be used)
2 tsp. ground ginger
2 tsp. minced garlic
1 – 4oz. jar red curry paste
2 cans coconut milk
1/4 cup + 2 Tbsp. peanut butter
5 Tbsp. brown sugar
4 tsp. soy sauce
Juice from 1 lime

Instructions

Step 1: In a large skillet or pot, heat the oil over medium-high heat. Add the diced onions, chopped carrots, and potatoes. Sauté for 4-5 minutes until the vegetables start to soften.
Step 2: Add the cubed chicken, ground ginger, minced garlic, and red curry paste. Mix well to combine and sauté for a couple more minutes.
Step 3: Stir in the coconut milk, then reduce the heat to medium-low. Let it simmer for about 10 minutes or until the carrots and potatoes are tender.
Step 4: Stir in the peanut butter, brown sugar, soy sauce, and lime juice. Cook for another 4-5 minutes to blend all the flavors together.
Step 5: Serve the curry hot over jasmine, white, or brown rice. Garnish with chopped peanuts if desired for extra crunch.

Tips & Variations

For a vegetarian version, replace chicken with tofu or chickpeas and use vegetable oil.
Adjust the red curry paste amount to control the heat level according to your taste.
Add fresh basil or cilantro on top for an herbal note.
Use crunchy peanut butter if you prefer some texture in the curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if it has thickened too much.

How to Serve

A white bowl filled with a rich orange curry containing chunks of chicken and visible pieces of red and green vegetables fills the bottom half of the bowl, topped with crushed peanuts and a few sprigs of fresh green cilantro. The top half is filled with a mound of fluffy white rice. To the left is a separate white bowl filled with white rice, and in the background, a small white pan holds more orange curry. On the wooden table around the bowls are lime wedges, scattered peanuts, some sliced red chili, and a bunch of fresh green cilantro. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors have more time to meld. Just keep it refrigerated and reheat thoroughly before serving.

What can I serve with this Thai Peanut Curry?

This curry pairs beautifully with jasmine, white, or brown rice. You can also serve it with noodles or a side of steamed vegetables for a complete meal.