Thai Peanut Chicken Curry Recipe

Name: Thai Peanut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon of peanut oil; Two chicken breasts or similar quantity of boneless chicken, diced; 1 red pepper, sliced; 2 Thai red chili peppers (optional, or use chili pepper flakes); 1/2 cup of sliced shallots; 1 garlic clove, finely chopped; 1 tablespoon of crushed ginger; Small handful of basil leaves, lightly chopped (optional); Sauce:; 1/4 cup of unsweetened peanut butter; 1/4 cup of coconut milk; 2 tablespoons of soya sauce; 1 tablespoon of fresh lime juice; 1 tablespoon of brown sugar; 1 tablespoon of red pepper flakes (or use optional Thai chillis); 1 tablespoon of Thai curry paste (or curry powder); 1 teaspoon of finely chopped garlic; 1/4 cup of water

Servings: persons

1 tablespoon of peanut oil
Two chicken breasts or similar quantity of boneless chicken, diced
1 red pepper, sliced
2 Thai red chili peppers (optional, or use chili pepper flakes)
1/2 cup of sliced shallots
1 garlic clove, finely chopped
1 tablespoon of crushed ginger
Small handful of basil leaves, lightly chopped (optional)
Sauce:
1/4 cup of unsweetened peanut butter
1/4 cup of coconut milk
2 tablespoons of soya sauce
1 tablespoon of fresh lime juice
1 tablespoon of brown sugar
1 tablespoon of red pepper flakes (or use optional Thai chillis)
1 tablespoon of Thai curry paste (or curry powder)
1 teaspoon of finely chopped garlic
1/4 cup of water

1
Combine sauce ingredients in a bowl
2
In a wok, heat peanut oil
3
Brown chicken breasts, remove from heat
4
Saute shallots, red peppers, optional chili peppers
5
Return chicken to bowl, add sauce mixture
6
Increase heat until sauce starts to bubble and thicken
7
Reduce heat to simmer, cook covered about 15-20 minutes
8
If using basil, add near the end
9
Season with salt and pepper as desired (the soya sauce already contains sodium)

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon of peanut oil, Two chicken breasts or similar quantity of boneless chicken, diced, 1 red pepper, sliced, 2 Thai red chili peppers (optional, or use chili pepper flakes), and more.

Yes, Thai Peanut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Peanut Chicken Curry

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