Thai Peanut Curry Chicken

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Do you ever base your dinner decisions on whatever is in your pantry or your fridge? I had been staring at a bottle of peanuts for weeks and was determined to figure out a way to use them in a chicken recipe. But I also wanted something that was relatively light and summery – nothing fried or with a heavy sauce. I was excited to find a recipe online, and though I modified it significantly, I was thrilled with the results. I served it with jasmine rice and steamed sugar snap peas and used the sauce from the wok to flavor my rice – no extra soy sauce needed.

Thai peanut curry chicken

This Thai chicken dish definitely passed the family taste test, too. Several family members asked for seconds!

Thai Peanut Curry Chicken Recipe
Prep time

Cook time

Total time


Recipe type: Main dish
Cuisine: Thai
Serves: 6-8

  • 3 pounds boneless, skinless chicken, cut into bite-sized chunks
  • 1 Tablespoon vegetable oil
  • 6 cloves garlic, crushed
  • 2 teaspoons ginger
  • 3 Tablespoons peanut butter
  • ⅓ cup soy sauce
  • 2-3 Tablespoons fish sauce
  • 1 teaspoon curry
  • 2 teaspoons brown sugar
  • ¼ cup Thai red curry sauce
  • 14 ounce can coconut milk
  • 14 ounce can chicken broth
  • ½ cup peanuts

  1. Heat oil in wok; add chicken and cook, stirring often, until browned. Remove chicken from the wok and set aside.
  2. Add the garlic and ginger to the wok; stir fry briefly and then add peanut butter, soy sauce, fish sauce, brown sugar, curry and Thai red curry sauce.
  3. Stir sauces until peanut butter is melted and ingredients are fully mixed.
  4. Add the coconut milk and chicken stock to the sauce and stir to combine.
  5. Add chicken back to the wok, lower heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  6. Add soy sauce or curry/curry sauce to taste.
  7. Excellent served with jasmine rice and sugar snap peas.

Note: I found a jar of Thai red curry sauce at Trader Joe’s and didn’t even use half of the jar, although next time I think I’ll add a little bit more of the sauce to the chicken during the simmering stage.

Thai peanut curry chicken

The chicken and sauce had a very light flavor – not too peanuty or fishy. This dish is very mild on the spicy scale.

The original recipe can be found here, but like I mentioned I modified it quite a bit.

© 2013 – 2014, Lolli. All rights reserved.

About Lolli

Lolli has written 3066 posts on this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. You can also find me writing at Home Made Simple, Famous Footwear blog and P&G Everyday. *Add my posts to BlogLovin' or Feedly today!*

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