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Close up of thai peanut chicken curry in brown bowl topped with red chillies and cilantro.
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5 from 1 vote

Speedy Thai Peanut Chicken Curry

This Speedy Thai Peanut Chicken Curry is a dish I love to make at least once a week because it's so delicious and easy to make. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian, East Asian, Thai
Servings: 4 people
Calories: 598kcal
Author: Emily Roz

Ingredients

For the chicken marinade

  • 1 tablespoon red thai curry paste
  • ½ teaspoon sugar
  • ½ teaspoon flaky salt ¼ teaspoon table salt
  • 1 teaspoon curry powder
  • 1 tablespoon olive oil
  • 1-2 tablespoon water
  • 650 g chicken breast sliced into 1 inch cubes

For the curry

  • 1 white onion finely diced
  • 4 garlic cloves minced
  • 1 inch ginger minced
  • 1 tablespoon red thai curry paste
  • ½ teaspoon sugar
  • 2 tablespoon peanut butter
  • 1 ½ tablespoon fish sauce
  • 600 ml coconut milk

To serve and garnishes

  • 4 portions cooked rice basmati/jasmine/sticky rice
  • 15 g cilantro roughly chopped
  • 1 red chilli thinly sliced
  • 1 tablespoon black sesame seeds

Instructions

  • Let's start by making the chicken marinade. In a large bowl, combine the red thai curry paste, sugar, flaky salt, curry powder, olive oil, and water until a paste has formed. Then add in the cubes of chicken. Stir to combine and leave to marinade for around 20 minutes.
  • Once marinated, place a large pot on medium heat and drizzle with ½ tablespoon olive oil. Add in the marinated chicken pieces and fry on each side for 3-5 minutes until browned (the chicken will NOT be cooked through).
  • Remove the chicken and set aside and place the pot back on medium heat and drizzle with ½ tablespoon oil.
  • Add the onion, garlic, and ginger to the pan and stir fry for 5 minutes until aromatic and softened. Then, add in 1 tablespoon red thai curry paste, ½ teaspoon sugar, 2 tablespoon peanut butter, and 1 ½ tablespoon fish sauce. Stir to combine.
  • Add in the coconut milk, stir to combine, and bring to the boil.
  • As soon as the sauce is bubbling, reduce the heat to simmer and add back in the browned chicken. Leave to simmer for 8-10 minutes until the chicken is cooked through. You do NOT want to overcook the chicken because it will go dry.
  • Once the chicken is cooked, taste the curry sauce and season according to your preferences. Serve up your rice, chicken thai peanut coconut curry, and garnish with cilantro, sliced red chili!, and sesame seeds. Enjoy!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!
 

Nutrition

Calories: 598kcal | Carbohydrates: 14g | Protein: 41g | Fat: 44g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 1067mg | Potassium: 1114mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1597IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 6mg