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Easy & Quick Thai Peanut Chicken

Tender chunks of chicken seared and simmered in a rich, creamy, and savory coconut peanut sauce. Served over jasmine rice for a quick 30-minute meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 1 tbsp cooking oil coconut or vegetable
  • 1 pinch salt and pepper
Peanut Sauce
  • 1 can (13.5oz) coconut milk full fat
  • 0.5 cup creamy peanut butter
  • 2 tbsp red curry paste
  • 2 tbsp soy sauce or tamari
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp lime juice plus wedges for serving
Serving
  • 4 cups jasmine rice cooked
  • 0.25 cup cilantro chopped
  • 2 tbsp peanuts roasted and crushed

Equipment

  • Large skillet or wok
  • Whisk
  • Chef's knife
  • Rice Cooker

Method
 

  1. Season chicken pieces with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken for 3-5 minutes until browned (it doesn't need to be cooked through). Remove chicken and set aside.
  3. Reduce heat to medium. Add curry paste, ginger, and garlic to the pan. Sauté for 1 minute until fragrant.
  4. Pour in coconut milk, scraping the bottom of the pan. Whisk in peanut butter, soy sauce, and honey until smooth.
  5. Bring sauce to a simmer, then return the chicken to the pan.
  6. Simmer on low for 5-8 minutes until chicken is cooked through and sauce has thickened.
  7. Remove from heat and stir in lime juice.
  8. Serve over jasmine rice, garnished with cilantro and crushed peanuts.

Notes

If the sauce becomes too thick, thin it out with a splash of water or chicken broth.