Print

Easy Thai Peanut Chicken

A close-up of Thai peanut chicken served over fluffy white rice, garnished with fresh cilantro and chopped peanuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and spicy Thai-inspired chicken dish with peanut sauce, perfect for a quick weeknight dinner. Serve over jasmine rice with peanuts and cilantro.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 cup creamy peanut butter
  • 1/3 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp red curry paste (or more, to taste)
  • 1/2 tsp grated fresh ginger
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Cooked jasmine rice, for serving
  • Chopped peanuts, for garnish
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes.
  3. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey, red curry paste, ginger, and garlic until smooth.
  4. Pour the peanut sauce over the chicken in the skillet. Stir to coat the chicken evenly.
  5. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through. Stir occasionally.
  6. Taste and adjust seasoning if needed. Add more red curry paste for extra spice or honey for sweetness.
  7. Serve the Thai peanut chicken over cooked jasmine rice. Garnish with chopped peanuts and fresh cilantro.

Notes

  • For a vegetarian option, substitute tofu for chicken.
  • Adjust the amount of red curry paste to control the spice level.
  • This dish can be made ahead and reheats well, making it suitable for meal prep.

Nutrition

Find it online: https://gourmetgaze.com/thai-peanut-chicken-30-min/