Shake up your weeknight dinner routine with this creamy Peanut Butter Chicken recipe, the perfect savory, sweet, and spicy comfort dish. This hearty main course cooks in less than 30 minutes and will bring a delicious Indian-Thai fusion to your meal rotation!
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Table of Contents
This indulgent peanut chicken curry recipe tastes like you ordered your favorite take-out! Classic Thai flavors like coconut milk, tangy lime, and a hint of chili spice inspire the bold, creamy sauce with warming Indian spices adding a delicious depth of flavor. The velvety sauce's star is peanut butter, which adds a nutty sweetness and irresistible texture.
Smothered over sauteéd chicken thighs and served with rice, this gourmet-tasting Thai peanut curry is next-level tasty. It’s a hit every time I make it, whether serving for family dinner or dinner guests! You also can’t beat the quick prep–everything cooks in less than 30 minutes! So if you’re intimidated by making curry, rest assured this chicken with peanut sauce is easier than you may think and totally foolproof.
For more Asian-inspired chicken recipes, check out my Orange Chicken, Chicken and Vegetable Stir-Fry, and Thai Green Chicken Curry.
Why You’ll Love Peanut Butter Chicken
- Fast & Fuss-Free. This Thai peanut sauce chicken recipe is perfect for busy weeknights when you’re craving something comforting and nutritious. You’ll have dinner on the table in less than 30 minutes!
- Packed with Flavor. A rich combination of creamy peanut butter, fragrant spices, and a hint of sweetness create a bold flavor fit for even the most special occasions.
- Dietary-Friendly. This peanut butter chicken sauce recipe is naturally dairy-free and easily made gluten-free!
- Crowd-Pleasing. Even curry skeptics will fall in love with this unique, flavorful dish!
Ingredients & Substitutions
- Chicken Thighs: Use boneless skinless chicken thighs to soak up the sauce. You can also use chicken breasts, but I find they don’t offer as much flavor and texture.
- Coconut Milk: Full-fat canned coconut milk provides the richest sauce flavor and texture. Light coconut milk will also work, but the curry may have a less velvety texture.
- Coconut Oil: Virgin, cold-pressed coconut oil enhances the peanut butter sauce for chicken with a subtle sweet aroma. Avocado oil or light olive oil works as a neutral-flavored substitute.
- Aromatics: Chopped onion, garlic, and minced ginger add pungent and mellow sweetness to the recipe.
- Seasonings: Citrusy dried coriander, earthy turmeric, and mildly spicy ground red pepper add dimensional flavor to the dish.
- Natural Peanut Butter: Go for natural creamy peanut butter with no added sugar. Choose salted or unsalted based on your preference and stir the jar well before measuring.
- Honey: Raw honey enhances the dish with a touch of natural sweetness. Agave or maple syrup can be used as substitutes.
- Fish Sauce: I recommend Red Boat Fish Sauce as a premium choice with an authentic umami depth. Or omit and substitute with soy sauce or tamari for a milder, fish-free flavor.
- Soy Sauce or Liquid Aminos: Regular soy sauce works well, or coconut aminos are a gluten-free and slightly sweeter alternative.
How to Make Peanut Butter Chicken
Below are illustrated steps on how to make this curry. For the complete recipe and specific measurements, please see the recipe card at the bottom of this post.
Step 1: In a medium-size mixing bowl, season the cut chicken thigh pieces with the salt and pepper and toss until well combined.
Step 2: Warm a Dutch oven or large sauté pan over medium heat. Add half of the coconut oil and once melted, add the chicken and sauté, stirring often, for 8-10 minutes or until the chicken is cooked through and no longer pink. Move the cooked chicken to a dinner plate or clean mixing bowl.
Step 3: Add the rest of the coconut oil to the pan. Add the onions and sauté for 3-4 minutes, stirring frequently, or until the onions are translucent and fragrant.
Step 4: Add the garlic, ginger, coriander powder, turmeric, and ground red pepper to the onions. Cook for 1-2 minutes, stirring continuously, or until the turmeric has turned a darker yellow and the mixture is fragrant.
Step 5: Add the coconut milk, peanut butter, honey, fish sauce, and soy sauce (or liquid aminos) into the onion-spice mixture. Increase the heat to medium-high and stir the mixture until combined and brought to a simmer. Reduce heat back to medium and simmer for 4-5 minutes, stirring every 30 seconds or so, or until the mixture is thickened.
Step 6: Stir the chicken into the peanut butter sauce, and simmer for 2-3 minutes, or until the chicken is reheated and covered.
Step 7: Serve the curry over hot rice with cilantro to garnish if desired.
Recipe Pro-Tips
- Pre-measure ingredients. Once you start, the sauce cooks fast. Have all your ingredients ready before starting the peanut butter curry chicken recipe.
- De-glaze for flavor. After cooking the chicken, scrape the browned bits from the bottom of the pan before adding the coconut milk and liquid ingredients. This adds tons of flavor!
- Choose the right oil. I find that virgin coconut oil provides the best flavor for this recipe.
- Use a microplane zester. This is the best tool to finely grate ginger! It creates light, fluffy shreds of gingers that easily blend into dishes.
Serving Suggestions
For the ultimate Thai peanut chicken recipe experience, serve with steamed rice, quinoa, or cauliflower rice. Garnish with fresh chopped cilantro, sliced green onions, and chopped peanuts. Peanut butter chicken thighs are also delicious served over noodles (Asian or otherwise!) or with steamed veggies.
Recipe Mix-Ins or Recipe Variations
- Spicy: Add ¼ - ½ teaspoon of cayenne pepper or red pepper chili flakes for a bolder, spicier sauce. Adjust to your spice preference.
- Chicken Breast: Replace all or part of the chicken thighs with 1-1 ½ pounds of cubed boneless skinless chicken breasts. Adjust the cooking time as needed to avoid drying out the chicken, aim for 5-7 minutes.
- Different Nut Butter: Swap the peanut butter with equal parts almond butter for a more mellow nutty flavor or sunflower seed butter for a nut-free option.
- Veggies: Add in some vegetables for extra color and nutrition like 1 large chopped bell pepper, 1 cup of sliced carrots, 2 cups of broccoli, 1 cup of zucchini, 1 cup of trimmed snow peas or sugar snap peas, or a combination of veggies.
- Gluten-Free: Use gluten-free liquid aminos or tamari instead of soy sauce.
- Vegetarian: Swap the chicken with one block of firm tofu (pressed and cut into cubes) or 1 ½ cups of canned chickpeas (drained and rinsed).
Storage Directions
- Storing/Refrigeration: Leftovers keep in a covered container in the refrigerator for 4-5 days.
- Freezing: Can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop in a saucepan or skillet, adding 1-2 tablespoons of water or coconut milk to loosen the sauce, stirring occasionally until heated through, about 5-7 minutes.
FAQs
I would not recommend using a slow cooker or Instant Pot to make chicken in peanut sauce as this recipe requires quick cooking and constant stirring over high heat. If absolutely necessary, you can use the sauté setting on the Instant Pot, but avoid using a pressure cooker.
Yes! Just use a pan large enough to accommodate the ingredients comfortably. Otherwise, you can cook the recipe in batches.
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Tools Needed To Make This Recipe
- Chef knife
- Cutting board
- Dutch oven or 12" deep saute pan
- Microplane zester
- Measuring cups and spoons
- Heatproof spatula
- Kitchen shears (optional)
More Quick Chicken Recipes
- Rubbed Turmeric Chicken
- Herbed Panko Crusted Chicken
- Instant Pot BBQ Chicken
- Asian Chicken Thigh Marinade
- Air Fryer Chicken Bites
Check out my complete collection of the best chicken dinner recipes here!
Peanut Butter Chicken
Ingredients
- 1.25 lbs boneless skinless chicken thighs cut into 2-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons coconut oil divided
- 1 large white or yellow onion diced
- 3 cloves minced garlic or 1 tablespoon
- 1 tablespoon grated ginger
- ½ teaspoon dried coriander
- ¾ teaspoon turmeric powder
- ¼ teaspoon ground red pepper
- 1 14 oz. can coconut milk
- ¼ cup natural peanut butter stirred well
- 1 ½ tablespoon honey or agave or maple syrup
- ½ tablespoon fish sauce
- 2 tablespoons soy sauce or coconut liquid aminos
- 4 cups hot steamed rice
- Diced cilantro to garnish (optional)
Instructions
- In a medium-size mixing bowl, toss the chicken with the salt and pepper until covered.
- Heat up 1 teaspoon of coconut oil in a dutch oven or 5 ½ quart saute pan over medium heat. Add the chicken and saute, stirring often, for 8-10 minutes, or until the chicken is cooked through and no longer pink. Move the chicken to a dinner plate or clean mixing bowl.
- Heat up the second teaspoon of coconut oil in the pan. Add the onions and saute for 3-4 minutes, continuing to stir frequently, or until the onions are turning translucent.
- Add the garlic, ginger, coriander powder, turmeric, and ground red pepper to the onions. Cook for 1-2 minutes, stirring continually, or until the turmeric has turned a darker yellow and the mixture is fragrant.
- Pour the coconut milk, peanut butter, honey, fish sauce, and soy sauce (or liquid aminos) into the onions. Increase the heat to medium-high and stir the mixture until combined and brought to a simmer. Reduce heat back to medium and simmer for 4-5 minutes, stirring every 30 seconds or so, or until thickened.
- Stir the chicken into the peanut butter sauce, and simmer for 2-3 minutes, or until the chicken is reheated and covered in the sauce.
- Serve the curry over hot rice with cilantro to garnish (if desired). Enjoy!
Notes
- Storing/Refrigeration: Leftovers keep in a covered container in the refrigerator for 4-5 days.
- Freezing: Can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop in a saucepan or skillet, adding 1-2 tablespoons of water or coconut milk to loosen the sauce, stirring occasionally until heated through, about 5-7 minutes.
- Pre-measure ingredients. Once you start, the sauce cooks fast. Have all your ingredients ready before starting the peanut butter curry chicken recipe.
- De-glaze for flavor. After cooking the chicken, scrape the browned bits from the bottom of the pan before adding the coconut milk and liquid ingredients. This adds tons of flavor!
- Choose the right oil. I find that virgin coconut oil provides the best flavor for this recipe.
- Use a microplane zester. This is the best tool to finely grate ginger! It creates light, fluffy shreds of gingers that easily blend into dishes.
Nutrition
Have questions about this recipe? Contact Chelsea ([email protected]).
I respond to every reader email I receive!
Your recipe looks delicious. Can I make this ahead of time?
Yes! You can. You can make 2-3 days ahead of time. Store covered in an airtight container in the refrigerator and either reheat on low on the stovetop or in the microwave. 🙂
Where is the curry in this dish? You call it peanut butter chicken curry.