Dinner

Peanut Butter Chicken Curry Recipe

ByHarper Ellington March 28, 2026March 28, 2026

Introduction

Peanut Butter Chicken Curry is a creamy and comforting weeknight dinner featuring tender chicken simmered in a rich and flavorful sauce made with Thai red curry paste, smooth peanut butter, and yogurt. This easy one-pan dish offers a perfect balance of heat and richness, making it an ideal meal served over fluffy rice for the whole family to enjoy.

A white bowl filled with creamy orange curry that has visible chunks of shrimp and small pieces of green herbs sprinkled on top, giving a fresh look. The curry surface is smooth and slightly glossy with tiny bits of red chili and herbs adding color contrast. To the top right, there is a round white bowl with fluffy white rice, showing soft texture and separated grains. All bowls rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts, cut into large bite-size chunks
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 cm fresh ginger, grated
½ red chili, finely chopped (optional)
1 tablespoon coriander stalks, finely chopped
1 red pepper, deseeded and chopped
2 tablespoons Thai red curry paste
5 tablespoons smooth peanut butter
150 g full-fat natural yogurt
150 ml hot chicken stock

For garnish:

Fresh coriander leaves
Chopped salted peanuts
Lime wedges

Instructions

Step 1: Heat olive oil in a large non-stick pan over medium heat.
Step 2: Add onion, garlic, ginger, chili, coriander stalks, and red pepper. Cook for 3–4 minutes until softened.
Step 3: Stir in Thai red curry paste and cook for 1 minute to release its aroma and flavor.
Step 4: Increase the heat slightly and add the diced chicken. Cook for 4–5 minutes until the chicken changes color.
Step 5: In a jug, whisk together peanut butter, yogurt, and hot chicken stock until smooth.
Step 6: Pour the sauce into the pan and stir well to combine.
Step 7: Simmer gently for 15–20 minutes until the chicken is fully cooked and the sauce thickens.
Step 8: Garnish with fresh coriander leaves, chopped peanuts, and a squeeze of lime before serving.

Tips & Variations

Use full-fat natural yogurt to prevent curdling in the sauce.
Adjust the heat by reducing or increasing the amount of chili and curry paste according to your taste.
Substitute boneless chicken thighs for juicier and more tender results.
Serve with steamed jasmine rice or naan bread for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This curry also freezes well; simply freeze in a suitable container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rich, orange curry containing visible pieces of shrimp and small green herbs on top, creating a slight contrast with the sauce's creamy texture. The curry surface is smooth with a few small bubbles, garnished with finely chopped parsley or cilantro. Next to the bowl, on a white marbled surface, is a small white bowl filled with plain white rice. A woman's hand is partially visible holding the handle of the curry bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter alternatives?

Yes, natural or creamy peanut butter works best for texture and flavor, but almond butter can be used as a substitute if you prefer a different nutty taste.

Is this dish spicy?

The heat level can be controlled by adjusting the amount of red chili and Thai red curry paste. For a milder curry, reduce these ingredients or omit the chili entirely.