Go Back
–+ servings
Peanut Butter Chicken Curry

Peanut Butter Chicken Curry for Cozy Weeknight Dinners

This Peanut Butter Chicken Curry brings creamy comfort to your weeknight dinner with its delicious blend of peanut butter and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 400 grams Chicken You can swap in shrimp, beef, or tofu.
For the Sauce
  • 1/2 cup Peanut Butter Use a commercial brand for best flavor.
  • 1 can Coconut Milk Full-fat for creaminess; light as a lower-calorie substitute.
  • 1/4 cup Thai Sweet Chili Sauce Feel free to make your own.
  • 3 cloves Garlic Fresh is best for maximum flavor.
  • 1 tablespoon Ginger Freshly grated for best aroma.
For the Vegetables
  • 1 cup Bell Peppers Mix and match with other veggies like snap peas or carrots.
  • 1 cup Snap Peas Adds freshness and crunch.
  • 1 cup Carrots Feel free to add seasonal veggies.
For the Spices
  • 1 teaspoon Turmeric Adds warmth and an earthy kick.
  • 1 tablespoon Cornstarch Optional for thickening the sauce.

Equipment

  • Large wok or skillet

Method
 

Step-by-Step Instructions
  1. Begin by gathering all your ingredients for the Peanut Butter Chicken Curry. Chop the chicken into bite-sized pieces, mince the garlic and ginger, and slice your choice of vegetables such as bell peppers and snap peas. Measure out your sauces and spices.
  2. Heat a large wok or skillet over medium-high heat and add a splash of oil. Add the chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
  3. In the same pan, lower the heat slightly and add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant, then add in the peanut butter, coconut milk, Thai sweet chili sauce, and turmeric. Stir continuously for 3-4 minutes until smooth and creamy.
  4. Return the cooked chicken to the pan and incorporate your chopped vegetables. Let it simmer for an additional 5-7 minutes until the veggies are tender yet crisp.
  5. If a thicker consistency is desired, mix a tablespoon of cornstarch with water to create a slurry, gradually stir it into the curry, and simmer for 2-3 more minutes.
  6. Serve the Peanut Butter Chicken Curry hot over rice, noodles, or zoodles for a gluten-free option. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This recipe is flexible, allowing substitutions based on personal preferences.

Tried this recipe?

Let us know how it was!