Thai Peanut Curry Chicken
Thai Peanut Curry Chicken is a delightful dish that combines tender chicken with a rich, creamy sauce, infused with the zesty flavors of lime and the warmth of ginger. This easy-to-make recipe will transport your taste buds to Thailand, making it an ideal choice for family dinners or entertaining guests. With vibrant colors and unforgettable flavors, this curry is sure to impress and satisfy, earning its place as a beloved comfort food in your home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red curry paste (adjust for spice preference)
- 1/2 cup creamy peanut butter
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- Juice of 1 lime
- 2 tbsp vegetable oil
- 1 cup bell peppers, sliced
- 2 cups fresh spinach
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and mincing the garlic and grating the ginger.
- Heat vegetable oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add chicken pieces; cook until golden brown on all sides, approximately 5-7 minutes.
- Stir in red curry paste and peanut butter until well combined.
- Pour in coconut milk and lime juice; stir to create a creamy sauce.
- Add bell peppers and spinach; simmer for about 10 minutes until vegetables are tender but vibrant.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Adjust spice levels by varying the amount of red curry paste used. Serve over jasmine rice or quinoa to soak up the delicious sauce.