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To make Thai Peanut Curry Chicken, gather these items: - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 red bell pepper, sliced - 1 cup coconut milk - 1/2 cup creamy peanut butter - 3 tablespoons red curry paste - 2 tablespoons soy sauce - 1 tablespoon brown sugar - Zest and juice of 1 lime For a fresh touch, try these garnishes: - Fresh cilantro, chopped - Lime wedges - Crushed peanuts - Sliced green onions These add color and flavor to your dish. Serve your curry with these sides: - Cooked jasmine rice - Steamed broccoli - Cucumber salad - Thai spring rolls These pair well and make your meal complete. Enjoy the balance of flavors! {{ingredient_image_1}} Start by getting your ingredients ready. You will need chicken, onion, garlic, ginger, and more. Heat coconut oil in a large skillet over medium-high heat. Add the chopped onion and cook until soft. This takes about 3 to 4 minutes. Then, toss in the minced garlic and ginger for one more minute. Next, raise the heat and add the chicken pieces. Cook them until they are browned and fully done, which should take about 5 to 7 minutes. Add the sliced red bell pepper and cook for another 2 to 3 minutes. This will make the pepper tender but still crisp. In a separate bowl, mix coconut milk, peanut butter, red curry paste, soy sauce, and brown sugar. Whisk this until it's smooth. Once your chicken and vegetables are cooked, pour this mixture over them. Stir well and let it simmer for 5 to 6 minutes. This allows the sauce to thicken up a bit. Finally, add lime zest and juice to brighten the flavors. Taste and adjust the seasoning if needed. Remove it from the heat and garnish with fresh cilantro. Serve this hot over jasmine rice for a delightful meal. Sautéing is the main technique here. This method helps to build flavor. Sauté the onion until it's soft, then add garlic and ginger. This will give your dish a great base flavor. Browning the chicken is also key. It locks in juices and adds depth. When you add the red bell pepper, it adds both color and crunch. Simmering the sauce at the end is important. This allows all the flavors to meld together. The goal is to achieve a creamy, rich sauce that coats the chicken beautifully. Keep an eye on your skillet's heat. Medium-high heat works best for sautéing. If it's too low, your chicken won't brown. If it's too high, it may burn. When simmering the sauce, use medium heat. This prevents burning and helps the sauce thicken evenly. Prep your ingredients ahead of time. This will save you from rushing. Have everything chopped and measured before you start cooking. This way, you can focus on enjoying the process. To make your Thai peanut curry chicken extra creamy, use full-fat coconut milk. It gives a rich texture. You can also add more peanut butter. This boosts the creaminess and flavor. Stir in the peanut butter slowly to blend it well. It helps create a smooth sauce that coats the chicken perfectly. If you want more heat, add a pinch of chili flakes. You can also use a bit of sriracha sauce. Start with a small amount, taste, and adjust as needed. If the dish is too spicy, add more coconut milk. This can help balance the heat and keep the dish enjoyable. To enhance the flavors, try adding lime zest and juice at the end. It brightens the dish and adds freshness. You can also toss in some chopped peanuts for crunch. Fresh herbs, like basil or mint, can add a new layer of flavor. Experiment with these ideas to find your perfect taste! Pro Tips Use Fresh Ingredients: Fresh garlic, ginger, and cilantro will elevate the flavor of your curry. Avoid dried herbs for the best taste. Adjust Spice Level: If you prefer more heat, add extra red curry paste or a splash of sriracha. For a milder dish, reduce the amount of curry paste. Let it Simmer: Allow the curry to simmer longer for deeper flavors. Just be careful not to overcook the chicken, keeping it tender and juicy. Perfect Rice: Cook your jasmine rice with a bit of coconut milk for added flavor. This complements the curry beautifully. {{image_2}} You can swap chicken for other proteins. Shrimp is a great choice. It cooks quickly and adds a nice flavor. Firm tofu works well for a vegetarian option. Just cut it into cubes. You can also use beef, but cook it longer. For a lighter dish, try using turkey. Each protein gives its own taste. Feel free to add more veggies to your curry. Broccoli adds crunch and color. Carrots can bring a touch of sweetness. Snap peas or green beans add a nice snap. For a leafy touch, toss in some spinach at the end. You can mix and match to fit your taste. Red curry paste is common, but you can try green or yellow curry paste too. Green curry has a fresh taste and a bit more heat. Yellow curry is milder and sweet. Each paste changes the dish's flavor profile. Experiment to find your favorite! To store your Thai Peanut Curry Chicken, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to keep it longer, try freezing it. When you're ready to eat the leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, heat on medium power for a few minutes. Stir halfway to warm evenly. If using a skillet, add a splash of water or broth. Heat on low until warmed through. This keeps the dish moist and tasty. For freezing, pack the curry in airtight containers. Use freezer-safe bags if you prefer. Make sure to remove as much air as possible. Label the bags with the date. You can freeze the curry for up to three months. When ready to enjoy, thaw it in the fridge overnight. Then, reheat it as described above. Enjoy your delicious Thai Peanut Curry Chicken anytime! You can serve Thai peanut curry chicken with fluffy jasmine rice. The rice soaks up the sauce well. You might also add steamed broccoli or snap peas for color. A side salad with lime dressing adds a nice crunch. If you want something lighter, try cucumber salad. It balances the dish well. Yes, you can make this dish vegetarian. Substitute chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth for more flavor. This will keep the curry creamy and delicious. Adjust the cooking time for tofu to ensure it’s heated through. You can add more veggies like carrots or zucchini too. Thai peanut curry chicken has a mild to medium spice level. The red curry paste adds flavor without being too hot. If you prefer less heat, use less curry paste. You can also add more coconut milk to cool it down. Adjust to your taste for the perfect balance. This blog post shared how to make Thai Peanut Curry Chicken. We covered the key ingredients, the cooking steps, and tips to enhance flavor. You learned about variations and how to store leftovers correctly. Now, you can create a tasty dish that suits your needs. Whether you choose to add veggies or adjust spice, enjoy your cooking. Dive in and savor this delicious meal!

Thai Peanut Curry Chicken

A flavorful and creamy chicken curry with a rich peanut sauce, perfect served over jasmine rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 red bell pepper, sliced
  • 1 cup coconut milk
  • 0.5 cup creamy peanut butter
  • 3 tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 lime zest and juice
  • 1 bunch fresh cilantro, chopped (for garnish)
  • as needed cooked jasmine rice (for serving)

Instructions
 

  • In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and ginger to the skillet, stirring for an additional minute until fragrant.
  • Increase the heat to high and add the chicken pieces, cooking until browned and cooked through, about 5-7 minutes.
  • Stir in the sliced red bell pepper, cooking for another 2-3 minutes until slightly softened.
  • In a bowl, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, and brown sugar until smooth.
  • Pour this mixture over the chicken and vegetables in the skillet, stirring to combine and simmer for 5-6 minutes until sauce thickens slightly.
  • Add lime zest and juice, stirring well. Adjust seasoning if needed.
  • Remove from heat, and garnish with fresh cilantro.
  • Serve hot over fluffy jasmine rice.

Notes

Adjust the spiciness by varying the amount of red curry paste.
Keyword chicken, curry, peanut, Thai