Description
Peanut Butter Chicken Curry is a creamy and comforting weeknight dinner that features tender chicken chunks simmered in a rich Thai red curry sauce made with smooth peanut butter and full-fat yogurt. This easy one-pan recipe balances bold satay-style flavors with a perfect blend of heat and creaminess. Serve over fluffy rice for a cozy, family-friendly meal that is both satisfying and flavorful.
Ingredients
Scale
Chicken and Sauce
- 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
- Heat the oil: Warm 1 tablespoon of olive oil in a large non-stick pan over medium heat to prepare for sautéing the aromatics and chicken.
- Sauté aromatics: Add the finely chopped onion, garlic, grated ginger, chopped red chili, coriander stalks, and diced red pepper to the pan and cook for 3–4 minutes until the vegetables soften and become fragrant.
- Cook curry paste: Stir in 2 tablespoons of Thai red curry paste and cook for 1 minute to release its intense flavors into the aromatics.
- Brown the chicken: Increase the heat slightly and add the chicken pieces to the pan. Cook for 4–5 minutes until the chicken changes color, sealing in the juices.
- Prepare sauce: In a jug, whisk together the smooth peanut butter, full-fat yogurt, and hot chicken stock until the mixture is smooth and well combined.
- Combine and simmer: Pour the peanut butter sauce into the pan with the chicken and stir well. Reduce the heat and simmer gently for 15–20 minutes until the chicken is fully cooked and the sauce thickens to a creamy consistency.
- Garnish and serve: Before serving, sprinkle fresh coriander leaves, chopped salted peanuts, and a squeeze of lime over the curry for added texture and brightness. Serve hot over fluffy rice for a complete meal.
Notes
- Use full-fat yogurt to prevent the sauce from curdling and to achieve a creamy texture.
- Adjust the heat level by reducing or increasing the amount of chili and Thai red curry paste according to your taste preference.
- Boneless chicken thighs can be used instead of chicken breasts for juicier, more tender results.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This curry freezes well for up to 2 months, making it great for meal prep and quick dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Keywords: Peanut Butter Chicken Curry, Thai red curry, creamy chicken curry, weeknight dinner, peanut butter sauce, Thai-inspired recipes, easy chicken curry, one-pan meal
