This Thai Peanut Curry Recipe includes onions, carrots, potatoes, and chicken simmered in a Thai Inspired Peanut red curry sauce, and served over steamed rice. It’s easy to make and will be ready to serve in just 30 minutes. This flavorful Thai Peanut Curry Recipe is simple, delicious, and will taste just like it came from your favorite Thai restaurant.
What is Thai Curry?
Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste. Red, green, yellow, massamam, and panang are the most common curry pastes. A Thai curry dish is made from curry paste, coconut milk, meat, seafood, vegetables and herbs. Thai curries tend to be more soup-like compared to their thicker Indian cousins and are served over rice or noodles.
Ingredients for Thai Peanut Curry
- Chicken Breasts
- Red Curry Paste
- Coconut Milk
- Peanut Butter
- Brown Sugar
- Soy Sauce
- Lime Juice
How to make Thai Peanut Curry
This Thai Peanut Curry is made in one pot for easy clean up. Start by adding oil to a large skillet or pot over medium-high heat. Add onions, carrots, potatoes, and sauté for 4- 5 minutes. Add chicken, ground ginger, minced garlic and red curry paste. Mix well to combine and sauté for a couple more minutes, then stir in coconut milk.
Simmer dish over medium-low heat for 10 minutes or until carrots and potatoes become soft. Stir in peanut butter, brown sugar, soy sauce, and lime juice and cook for 5 more minutes. Serve with rice ( Jasmine, white, brown) or noodles and top with chopped peanuts. Enjoy!
Thai Peanut Curry Recipe
- 2 carrots, cut into bite size pieces
- 2 medium potatoes, cut into bite size pieces
- 1/2 yellow onion, diced
- 2 chicken breasts, cubed
- 2 Tbsp. olive oil (coconut or vegetable oil can also be used)
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 -4oz. jar red curry paste
- 2 cans coconut milk
- 1/4 cup + 2 Tbsp. Peanut butter
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce
- juice from 1 lime
- In a large skillet or pot add oil and heat over medium-high heat. Add diced onions, chopped carrots, chopped potatoes and sauté for 4-5 minutes.
- Add chicken ground ginger, minced garlic, red curry paste and mix well to combine. Sauté for a couple more minutes and then stir in coconut milk.
- Simmer over medium-low heat for 10 minutes or until carrots and potatoes become soft.
- Stir in peanut butter, brown sugar, soy sauce, and lime juice and cook for another 4-5 minutes.
- Serve over rice (Jasmine, white, or brown) and garnish with chopped peanuts.
Have your tried this recipe?
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Super good! I thought a little too thick, I would have added another can of coconut milk but didn’t have one. Family loved it. Next time I might add more coconut milk and make it a little spicier with some chili flake. Snow peas might be nice in there too. Thanks for an easy and delicious dinner!
Red chili flakes would give it good flavor. Glad you all enjoyed it!
I found this one quite weak. But it could have been due to the quality of my curry paste. I had to nearly triple the amount of curry paste in order for this to have adequate taste. Otherwise it just tasted like something was ‘missing’. Countering that, I needed to add more peanut butter as well in order for the peanut taste to still be there. I like food authentic and on the richer side, so this is my personal taste. Other than that, the recipe was really good.
Thank you for sharing your substitutions. I’m glad you enjoyed it!
This is a great recipe!!! I added a little extra peanut butter and some heavy cream to combine everything!!!! EVERYONE loved it!?! THANK YOU!!!
We are so glad that you like it. I love the additions that you made to it.
Made several changes but this was a good starting point. We used smoked pork belly as the protein, sweet instead of white potatoes, and cayenne for heat. Delicious!
I cooked this last week, made no additions, and am cooking this again… delicious recipe and have shared this with my friends
So glad you love it. It’s one of our favorite recipes!
Was excellent. Second time I made it I used shrimp instead of chicken.
I love the addition of shrimp.
This was really yummy. I did not have any carrots so we used broccoli and I cut up a yellow pepper that I had on hand. We did not add the sugar as did not wanted to taste sweet but it was very good and will make it again thank you for the recipe
So glad you liked it. Thank you for sharing.
can’t wait to try this recipe but wondering what size can of coconut milk? Unsweetened coconut milk??
I use unsweetened coconut milk and the size of the can is 13.5 oz.
Great recipe. My sauce separates after adding the peanut butter, sugar, etc – I’m not sure if it’s meant to do that?
I continue whisking ingredients until it becomes smooth and creamy.
Excellent recipe , with clear instruction. The end result was very enjoyable. Added a little Thai fish sauce ( Nam Pla ) adding a slightly extra layer .
So glad you loved the curry, thank you for sharing.