Creamy Thai-inspired curry with chicken, coconut, peanuts, and colorful veggies. Comforting and full of flavor.
# Components:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 medium carrot, thinly sliced
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 3.5 oz snap peas (optional)
→ Curry Sauce Components
09 - 2 tbsp vegetable oil
10 - 2 tbsp Thai red curry paste
11 - 1 can (13.5 oz) full-fat coconut milk
12 - 1/2 cup creamy peanut butter
13 - 2 tbsp soy sauce
14 - 1 tbsp fish sauce
15 - 1 tbsp packed light brown sugar
16 - Juice of 1 lime
17 - 1/2 cup chicken stock or water
→ Garnish and Serving
18 - 2 tbsp roasted peanuts, roughly chopped
19 - Fresh cilantro leaves, for garnish
20 - Lime wedges, for serving
21 - Cooked jasmine rice, for serving
# Directions:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for 2–3 minutes until softened. Incorporate the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
02 - Stir in the Thai red curry paste and cook for 1 minute, allowing its flavors to intensify.
03 - Add the bite-sized chicken pieces to the skillet. Cook, stirring, for 3–4 minutes until lightly browned on all sides.
04 - Introduce the sliced bell peppers and carrots to the skillet. Sauté for another 2 minutes.
05 - Pour in the coconut milk, add the peanut butter, soy sauce, fish sauce, brown sugar, lime juice, and chicken stock. Whisk until the sauce is smooth and well combined.
06 - Bring the curry to a gentle simmer. Cover the skillet and cook for 15 minutes, stirring occasionally, until the chicken is fully cooked through and the vegetables are tender.
07 - If using snap peas, stir them into the curry and cook for 2 more minutes.
08 - Taste the curry and adjust seasonings as needed, adding more soy sauce, sugar, or lime juice to achieve desired flavor balance.
09 - Serve the Thai Peanut Chicken Curry hot, typically over a bed of fluffy jasmine rice. Garnish generously with chopped roasted peanuts, fresh cilantro leaves, and lime wedges.
