Go Back

The Best Thai Peanut Chicken

A rich and creamy Thai-inspired chicken dish featuring tender bite-sized chicken pieces coated in a glossy, savory-sweet peanut and coconut milk sauce. Perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast or thighs cut into 1-inch cubes
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp cornstarch optional
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Peanut Sauce
  • 1 can coconut milk 13.5 oz, full fat recommended
  • 0.5 cup creamy peanut butter
  • 2 tbsp red curry paste
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
Garnish
  • 2 tbsp roasted peanuts chopped
  • 2 tbsp fresh cilantro chopped
  • 1 lime wedges

Equipment

  • Large skillet or wok
  • Cutting board
  • Knife
  • Whisk

Method
 

  1. Pat chicken dry and toss with salt, pepper, and cornstarch in a medium bowl.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes until golden and cooked through. Remove chicken from pan and set aside.
  3. Reduce heat to medium. Add garlic, ginger, and red curry paste to the pan. Sauté for 1 minute until fragrant.
  4. Pour in coconut milk, scraping up any browned bits. Whisk in peanut butter, soy sauce, honey, and lime juice.
  5. Simmer sauce for 3-5 minutes until thickened and glossy.
  6. Return chicken to the pan and toss to coat evenly in the sauce. Cook for 1 more minute to heat through.
  7. Serve immediately over jasmine rice, garnished with peanuts, cilantro, and lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce is too thick.