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To create this Thai Peanut Curry Chicken, you'll need a few simple ingredients. Each one brings its own flavor to the dish. Here’s what you will need: - 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup rich coconut milk - 1/2 cup smooth creamy peanut butter - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon brown sugar - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - Fresh cilantro leaves, for garnish - Cooked jasmine rice, for serving These ingredients blend well together. The chicken provides protein. The coconut milk adds creaminess. Peanut butter enriches the flavor. Red curry paste gives it a nice kick. Soy sauce adds saltiness, while brown sugar balances the taste. Fresh vegetables keep it colorful and crisp. When you gather these items, you set yourself up for a tasty meal. Each ingredient plays a role in making this curry shine. Enjoy the process of cooking with these fresh ingredients! {{ingredient_image_2}} Sautéing Aromatics Start by heating 1 tablespoon of oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté these for about 1 minute until they smell great. Be careful not to let them burn. This step adds a lovely base flavor to your curry. Cooking Chicken Next, add 1 pound of bite-sized chicken thighs to the skillet. Cook them for 5-7 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. This gives great texture and flavor to your dish. Adding Curry Ingredients Now, it’s time to add the real magic. Toss in 2 tablespoons of red curry paste. Stir it with the chicken for 1 minute to mix the flavors. Then, pour in 1 cup of rich coconut milk, along with 1/2 cup of smooth peanut butter, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Mix until the peanut butter dissolves and everything is smooth. Simmering the Dish Fold in 1 sliced red bell pepper and 1 cup of trimmed snap peas. Raise the heat a little and let everything simmer gently. This should take about 10-15 minutes. The chicken should be fully cooked, and the veggies should be tender but still crisp. Taste your curry and adjust the seasoning if needed. You can add more soy sauce for saltiness or more brown sugar for sweetness. Now, your Thai Peanut Curry Chicken is ready to serve! Enjoy it over warm jasmine rice and garnish with fresh cilantro leaves for a bright finish. To get a smooth sauce, mix the peanut butter well with the coconut milk. Start with warm coconut milk for easier blending. If the curry is too thick, add a splash of water or broth. For a thinner sauce, stir in more coconut milk until you reach the right texture. Add extra layers of flavor by using fresh herbs. Try adding lime juice or zest for brightness. A dash of fish sauce can boost umami taste. If you love heat, add sliced chili peppers or red pepper flakes. Feel free to adjust the sweetness with more brown sugar or a drizzle of honey. Don’t rush the cooking. Sauté garlic and ginger slowly to release their flavors. Avoid adding too much soy sauce at once; it can make the dish too salty. Always taste before serving. Adjust seasoning as needed for a balanced flavor. If you overcook the veggies, they'll lose their crunch, so keep an eye on them. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor profile of your curry, providing a more aromatic and vibrant dish. Adjust the Heat: If you prefer a spicier curry, add more red curry paste or include some chopped fresh chili peppers to suit your taste. Customize Your Vegetables: Feel free to swap in or add your favorite vegetables like broccoli, carrots, or zucchini for added nutrition and variety. Make it Ahead: This curry can be made in advance and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits! {{image_4}} Different Proteins You can swap chicken thighs for other meats. Chicken breasts work great, too. For a unique twist, try shrimp or pork. If you prefer a lighter option, turkey is also tasty. Each protein adds a different flavor and texture. Cook them just until done for the best results. Vegetarian/Vegan Options If you want a plant-based dish, you can use tofu or tempeh. Both absorb flavors well and give great texture. You can also add chickpeas for added protein. For a heartier meal, try adding more veggies, like carrots or zucchini. This makes the curry filling and nutritious. Spice Level Adjustments To change the heat, adjust the red curry paste. For milder flavor, use less paste or choose a mild brand. If you like heat, add more paste or some chili flakes. Fresh chilis can also bring a nice kick. Just remember to taste as you go to find your perfect spice level. Refrigeration Guidelines You can store leftover Thai Peanut Curry Chicken in the fridge. Use an airtight container to keep it fresh. It will last about three to four days. When you are ready to eat, just take it out and enjoy! Freezing Instructions To freeze, place the curry in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheating Tips To reheat, place the curry in a saucepan over medium heat. Stir it often to heat it evenly. You can also use the microwave. Heat it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until it is hot. Enjoy your meal again! How to make Thai Peanut Curry Chicken spicier? To make this dish spicier, add more red curry paste. You can also use fresh chilies. Sliced Thai bird chilies work well. Start with a small amount and taste as you go. This way, you can control the heat level. Some like it hot, while others prefer mild. Can I use another type of nut butter? Yes, you can use almond or cashew butter. Each nut butter brings a unique flavor. However, choose a smooth version for the best texture. Be aware that each nut butter may change the flavor slightly. Experiment to find what you enjoy the most. What to serve with Thai Peanut Curry Chicken? Serve this curry with warm jasmine rice. The rice soaks up the rich sauce well. You could also pair it with quinoa or rice noodles. For a fresh touch, add a side salad or steamed veggies. This balances the meal and adds extra nutrients. You now have a clear guide to making Thai Peanut Curry Chicken. We covered the key ingredients, like chicken and coconut milk, and the cooking steps, from sautéing to simmering. Remember the tips for perfecting the dish and consider variations for added flavor. Don't forget to store leftovers properly for future meals. I hope you feel ready to try this recipe and make it your own. Happy cooking!

Thai Peanut Curry Chicken

A flavorful and creamy chicken curry with a rich peanut and coconut sauce, served over jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 cup rich coconut milk
  • 0.5 cup smooth creamy peanut butter
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 unit red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • unit fresh cilantro leaves, for garnish
  • unit cooked jasmine rice, for serving

Instructions
 

  • Begin by heating 1 tablespoon of oil in a large skillet or saucepan over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute, or until fragrant, taking care not to burn them.
  • Incorporate the chicken pieces into the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they are golden brown on all sides and cooked through.
  • Next, add the red curry paste to the skillet. Stir it into the chicken for an additional minute to allow the vibrant flavors to fully coat the meat.
  • Gradually pour in the coconut milk, followed by the creamy peanut butter, soy sauce, and brown sugar. Mix vigorously until the peanut butter is fully dissolved into the coconut milk and the mixture is smooth and well combined.
  • Once blended, fold in the thinly sliced red bell pepper and snap peas. Raise the heat slightly and bring the mixture to a gentle simmer. Allow it to cook for 10-15 minutes, or until the chicken is thoroughly cooked and the vegetables are tender yet crisp.
  • After simmering, taste the curry and adjust the seasoning if needed. Feel free to add more soy sauce for saltiness or brown sugar for sweetness, according to your preference.
  • To serve, ladle the Thai Peanut Curry Chicken generously over a bed of warm jasmine rice. Garnish with fresh cilantro leaves for a vibrant finish.

Notes

For a rustic appeal, serve the curry in deep bowls. Drizzle a little extra coconut milk on top and sprinkle with crushed peanuts for added texture and crunch.
Keyword chicken, coconut, curry, peanut, Thai