Tender chicken cooked in a creamy, Thai-inspired peanut sauce and served over fragrant jasmine rice—this dish delivers an irresistible combination of savory, sweet, and nutty flavors. Topped with fresh cilantro and crushed peanuts, it’s a comforting and flavorful meal that’s easy to make at home.
Why You’ll Love This Recipe
This Thai Peanut Chicken is a one-pan wonder packed with bold, satisfying flavors. The coconut milk and peanut butter create a luxuriously creamy base, while red curry paste, soy sauce, and lime juice provide complexity and balance. Served over jasmine rice, this meal is both hearty and refined. It’s an excellent option for weeknight dinners or when entertaining guests who love international cuisine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- boneless chicken thighs or breasts
- vegetable oil
- creamy peanut butter
- coconut milk
- soy sauce
- red curry paste
- brown sugar
- lime juice
- grated ginger
- garlic cloves, minced
- chopped cilantro
- chopped peanuts
- cooked jasmine rice (for serving)
Directions
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken and sear on both sides for 4–5 minutes, until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- Stir in the peanut butter, coconut milk, soy sauce, red curry paste, brown sugar, and lime juice. Whisk until the mixture is smooth and combined.
- Return the chicken to the skillet, cover, and let it simmer in the sauce for 15–20 minutes, or until the chicken is cooked through and tender.
- Stir in the chopped cilantro just before serving.
- Serve the chicken and sauce over cooked jasmine rice. Garnish with chopped peanuts and additional cilantro.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Vegetarian Option: Substitute tofu or tempeh for the chicken and reduce simmering time accordingly.
- Spicier Version: Add more red curry paste or a chopped Thai chili for extra heat.
- Nut-Free Alternative: Use sunflower seed butter and omit the peanut garnish for a nut-free option.
- Different Proteins: Try shrimp, pork, or beef for variation in flavor and texture.
- Low-Carb Version: Serve with cauliflower rice instead of jasmine rice.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat until thoroughly heated, adding a splash of water or coconut milk to loosen the sauce if necessary. You can also microwave in short intervals, stirring between each, until hot.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works well and adds texture to the sauce.
Can I make this dish ahead of time?
Absolutely. The flavors deepen with time, making it a great make-ahead meal. Reheat gently before serving.
What kind of chicken is best for this recipe?
Boneless, skinless chicken thighs are ideal for tenderness, but breasts also work well if preferred.
Is this dish spicy?
It has a mild to moderate heat level. Adjust the amount of red curry paste to suit your taste.
Can I freeze Thai Peanut Chicken?
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What type of rice pairs best with this dish?
Jasmine rice is ideal for its fragrance and slightly sticky texture, which complements the sauce.
Can I add vegetables to this recipe?
Yes, bell peppers, snap peas, or spinach can be added during the simmering stage.
How can I thin out the sauce if it becomes too thick?
Add a small amount of water or extra coconut milk while stirring to reach your desired consistency.
Is it necessary to sear the chicken first?
Searing adds flavor and helps lock in moisture, but the dish will still be tasty if you skip this step in a rush.
What can I use instead of red curry paste?
You can use yellow curry paste for a milder flavor or green curry paste for more heat and herbal notes.
Conclusion
Thai Peanut Chicken with Jasmine Rice is a flavorful, comforting dish that brings restaurant-quality taste to your kitchen. Its creamy, spiced peanut sauce and tender chicken make it a crowd-pleasing option for both weeknights and special occasions. With simple ingredients and easy steps, this recipe is sure to become a favorite in your meal rotation.
Print
Thai Peanut Chicken with Jasmine Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
Tender chicken simmered in a rich, creamy Thai-inspired peanut sauce and served over jasmine rice. This dish offers a delicious blend of savory, sweet, and nutty flavors, garnished with fresh cilantro and crunchy peanuts.
Ingredients
- 1.5 lbs boneless chicken thighs or breasts
- 1 tbsp vegetable oil
- 1/2 cup creamy peanut butter
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp grated ginger
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro (plus more for garnish)
- 1/4 cup chopped peanuts (for garnish)
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a large skillet over medium heat. Sear chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
- In the same pan, add garlic and ginger, sauté for 1 minute.
- Stir in peanut butter, coconut milk, soy sauce, red curry paste, brown sugar, and lime juice. Whisk until smooth.
- Return chicken to the skillet, cover, and let simmer in the sauce for 15–20 minutes, until fully cooked and tender.
- Stir in chopped cilantro before serving.
- Serve chicken and sauce over jasmine rice, topped with crushed peanuts and extra cilantro.
Notes
- Use chicken thighs for a juicier result, but breasts work well too.
- Adjust red curry paste to taste for more or less heat.
- Add vegetables like bell peppers or snap peas for extra nutrition.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 580
- Sugar: 6g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
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