When the first bite of this Thai Peanut Chicken touches your tongue, you’ll be greeted by a symphony of creamy, spicy, and tangy notes that dance across your palate. Savor the flavors of Thailand with this creamy, spicy Thai Peanut Chicken that's sure to impress your family and friends! Tender chunks of chicken bathe in a luscious peanut sauce enriched with coconut milk, bright lime juice, and just the right amount of red curry paste for a gentle kick. Each forkful offers a delightful contrast between the rich, velvety sauce and the crisp snap of bell peppers and onions. With only a handful of pantry staples and fresh ingredients, this dish comes together in under 35 minutes—perfect for busy weeknights or an impromptu dinner party. From the moment the skillet heats up, you’ll be whisked away on a mouthwatering journey straight to the bustling street markets of Bangkok, without ever needing a plane ticket.
Beyond its captivating flavor profile, this Thai Peanut Chicken recipe is wonderfully beginner-friendly. With just 15 minutes of prep time and 20 minutes of cooking, even novice cooks can achieve restaurant-worthy results. No complicated techniques—just straightforward steps like sautéing, whisking, and simmering that build layers of taste and aroma. Whether you’re craving cozy comfort or exotic flair, this dish has got you covered. Serve it over steaming rice for a heartwarming meal, and don’t forget to garnish with chopped peanuts and fresh cilantro for an extra pop of texture and color. Keep a lime wedge on the side to add bursts of citrus brightness, and feel free to customize with tofu or shrimp. With roughly 450 calories per serving and endless possibilities for sides, it’s an all-around winner in my home kitchen—and soon, it will be in yours, too!
KEY INGREDIENTS IN THAI PEANUT CHICKEN
Every ingredient in this Thai Peanut Chicken plays a starring role, coming together to create a balanced, mouthwatering meal. From savory and sweet to creamy and crunchy, these components ensure each bite is layered with authentic Thai-inspired goodness.
- Chicken breasts
A lean, tender protein that soaks up the rich peanut sauce and provides a satisfying bite. Cutting it into even, bite-sized pieces ensures quick, uniform cooking and easy serving.
- Vegetable oil
A neutral oil perfect for getting a hot skillet or wok going. It helps the chicken develop a golden crust while preventing sticking.
- Coconut milk
The silky, tropical base that lends a creamy texture and subtle sweetness, balancing the heat from the curry paste.
- Creamy peanut butter
The star of the sauce, this ingredient gives a nutty depth and thickens the liquid into a coating that clings beautifully to the chicken.
- Soy sauce
Delivers savory umami and saltiness, enhancing the overall flavor without overpowering other elements.
- Fish sauce
A small splash of this adds authentic Thai complexity and a gentle briny note that elevates the sauce.
- Brown sugar
Introduces a warm sweetness that harmonizes the salty and spicy components of the sauce.
- Lime juice
Brings bright acidity that cuts through the richness, keeping the dish lively and refreshing.
- Red curry paste
A concentrated blend of spices and chili peppers that provides color, depth, and adjustable heat.
- Garlic cloves
Minced and sautéed to unlock pungent, aromatic flavor that underpins the entire dish.
- Fresh ginger
Adds a zesty, warm bite and subtle peppery undertone when grated fresh.
- Bell pepper
Thinly sliced for a crunchy, colorful contrast, offering mild sweetness and crisp texture.
- Onion
Thinly sliced to soften and caramelize slightly, contributing a gentle sweetness and body.
- Chopped peanuts and fresh cilantro
Optional garnishes that lend crunch and a burst of herbal brightness, perfect for finishing touches.
- Cooked rice
The classic neutral base that soaks up extra sauce and transforms this dish into a hearty, complete meal.
HOW TO MAKE THAI PEANUT CHICKEN
Ready to bring everything together? This section walks through each step, ensuring your sauce is smooth, your chicken is perfectly browned, and your vegetables retain just the right amount of crunch.
1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for a minute or two to develop a beautiful sear, then stir occasionally until browned and fully cooked through, about 5–7 minutes. Transfer the chicken to a plate and set aside.
2. Using the same skillet, add a little more oil if needed. Sauté the minced garlic and grated ginger until fragrant and slightly golden, about 1 minute. Watch carefully to avoid burning.
3. Add the thinly sliced bell pepper and onion to the skillet. Cook for 3–4 minutes, stirring occasionally, until they are tender-crisp and starting to soften without losing their vibrant color.
4. In a mixing bowl, combine the coconut milk, creamy peanut butter, soy sauce, fish sauce, brown sugar, lime juice, and red curry paste. Use a whisk to blend everything until completely smooth and well incorporated.
5. Carefully pour the sauce mixture into the skillet with the vegetables. Stir or swirl the pan to coat the veggies, then bring the sauce to a gentle simmer.
6. Return the cooked chicken to the skillet. Stir to coat each piece in the sauce, then let everything cook together for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Serve the Thai Peanut Chicken over cooked rice. Top with chopped peanuts and fresh cilantro if using. Enjoy immediately while it’s warm and saucy!
SERVING SUGGESTIONS FOR THAI PEANUT CHICKEN
When it comes to enjoying this creamy, spicy dish, the right accompaniments can elevate every bite. Whether you’re hosting a casual family dinner or whipping up a solo treat, these serving ideas will take your Thai Peanut Chicken to the next level. From added veggies to complementary side dishes, you’ll discover fresh ways to make each meal a memorable feast for the senses.
- Steamed Jasmine Rice Bed
Plating your Thai Peanut Chicken over a generous mound of fluffy jasmine rice soaks up every drop of the silky peanut sauce. The aromatic grains provide a light, fragrant base that pairs perfectly with the dish’s rich flavors.
- Bright Vegetable Medley
Serve alongside steamed broccoli or green beans for extra color, nutrition, and texture. Lightly toss them with a pinch of salt or a squeeze of lime to keep the flavors lively.
- Zesty Lime Wedges and Fresh Herbs
Garnish each plate with lime wedges and a handful of fresh cilantro. Guests can squeeze on extra citrus juice for a tangy lift that brightens every mouthful.
- Crispy Spring Rolls or Cucumber Salad
Pair with crunchy vegetable spring rolls or a refreshing Thai cucumber salad dressed in rice vinegar and chili flakes. These lighter sides offer textural contrast and round out the meal beautifully.
HOW TO STORE THAI PEANUT CHICKEN
Whether you’re meal-prepping for the week or saving leftovers for a rainy day, proper storage will keep your Thai Peanut Chicken tasting just as delightful as the day you made it. The key is to maintain that creamy sauce and vibrant vegetables while preventing flavors from fading or ingredients from becoming soggy. Here are some tested tips to preserve freshness and quality.
- Refrigerate in Airtight Containers
Allow the dish to cool to room temperature before transferring to airtight glass or BPA-free plastic containers. Store in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
- Freeze for Longer Storage
Portion the cooled chicken and sauce into freezer-safe bags or containers, leaving a bit of headspace for expansion. Label and date each package. Freeze for up to 2–3 months. Thaw in the fridge overnight and reheat slowly over low heat.
- Reheat with Care
To avoid curdling the coconut milk, reheat on the stovetop over low to medium heat, stirring occasionally. If the sauce seems too thick, whisk in a teaspoon of water or coconut milk until it reaches the desired consistency.
- Separate Garnishes
For maximum crunch and color, store chopped peanuts and fresh cilantro in a small, separate container. Sprinkle them on just before serving to preserve their textures and flavors.
CONCLUSION
Congratulations on mastering this vibrant and comforting Thai Peanut Chicken! From the sizzle of bites of chicken in the skillet to the satisfying swirl of creamy peanut-infused sauce, you’ve created a dish that’s equal parts exotic and homey. This recipe is not only beginner-friendly—requiring just 15 minutes of prep and 20 minutes of cooking—but also highly adaptable. Swap in shrimp or tofu, turn up the curry paste for extra heat, or stir in more fresh lime juice to brighten the overall profile. With roughly 450 calories per serving and wholesome ingredients, it fits seamlessly into weeknight dinners, casual lunches, or even meal-prep plans for the week ahead. Feel free to print and save this article so you can revisit these mouthwatering instructions anytime. If you scroll a bit further down, you’ll find a handy FAQ section packed with tips for troubleshooting, ingredient swaps, and more.
I hope you’ve enjoyed this culinary adventure as much as I have in writing it! If you try this Thai Peanut Chicken recipe or put your own spin on it, I’d love to hear about your experience. Did you add extra spice, swap the protein, or pair it with an unexpected side? Drop your comments, questions, or feedback below—let’s keep the conversation cooking. Whether you need help adjusting the seasoning or just want to share your mouthwatering photos, I’m here to cheer you on every step of the way. Happy cooking!
Thai Peanut Chicken
Description
This Thai Peanut Chicken brings together tender chicken, vibrant vegetables, and a luscious peanut sauce that’s both creamy and satisfying. Serve it over rice for a comforting meal.
Ingredients
Instructions
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In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add a little more oil if necessary, and sauté the garlic and ginger until fragrant, about 1 minute.
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Add the bell pepper and onion to the skillet, and cook until they are slightly softened, about 3-4 minutes.
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In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, brown sugar, lime juice, and red curry paste until smooth.
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Pour the sauce mixture into the skillet with the vegetables. Stir well to combine and bring the sauce to a simmer.
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Return the cooked chicken to the skillet, stirring to coat the chicken evenly with the sauce. Cook for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken.
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Serve the Thai Peanut Chicken over cooked rice, and garnish with chopped peanuts and fresh cilantro if desired.
Note
- For a spicier dish, add extra red curry paste or a pinch of chili flakes.
- You can use alternative proteins like tofu or shrimp if preferred.
- Crushed peanuts provide a nice texture contrast.
- Coconut milk can be substituted with almond milk for a lighter version.
- This dish pairs well with steamed broccoli or green beans.
