Inspired by Indian and Thai cuisine, this coconut-fusion peanut butter chicken curry is hearty, warmly spiced, and ready in under 30 minutes. Add this deliciously unique new recipe to your family’s menu this week!
This post was originally published on September 21, 2020. It was updated with new photos, blog post notes, and recipe refinements on March 7, 2024.
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What's better than just having Thai food or just having Indian food?? Having them together, of course!! With a creamy coconut base, rich peanut butter, warm spices, and a natural sweetness, this chicken peanut curry hits all the right notes.
If you or someone in your family sit on the “curry fence”, have no fear. This dish is a certified crowd-pleaser, and I've had friends who don't usually like curries exclaim that they can't get enough of it! If you’re on the hunt for healthy peanut butter recipes, look no further.
The best part of this recipe is how quick and easy it is. It takes less than 30 minutes to make but truly tastes like you slaved away all day. A big, steaming bowl of this curry will warm you up from the inside out, and the leftovers heat up beautifully for lunch the next day!
Why You’ll Love This Chicken Peanut Coconut Curry
- Quick & convenient. This peanut curry recipe is perfect for busy weeknights when you’re craving something comforting and nutritious, but don’t want to spend your entire evening in front of the stove.
- Dietary restriction friendly. This recipe is naturally dairy-free and easily made gluten-free!
- Bursting with flavor. The combination of creaminess, nuttiness, sweetness, and spices gives this peanut butter curry sauce a bold flavor fit for even the most special occasions.
- Naturally healthy. Not only is this sauce made from minimally-processed ingredients, but it’s also packed with natural protein from the peanuts, and curry is known for a wide range of health benefits.
Ingredients
- Boneless & skinless chicken thighs: You can also use chicken breasts, but I find that they don’t offer as much flavor or texture.
- Coconut oil: Virgin, cold-pressed coconut oil will give the curry peanut sauce a floral and sweet flavor, but lightly-flavored oil like avocado or olive oil will work in place if needed.
- Onion: Either white or yellow onions will work best.
- Fresh ginger: See my notes below on the best way to grate it!
- Garlic: Freshly minced garlic is best for this recipe, but you can also substitute 1 tbsp of pre-minced in a pinch.
- Dried coriander: This floral herb compliments the other spices nicely.
- Turmeric powder: Gives the curry its signature golden color and adds a light earthy flavor.
- Ground red pepper: Adds the perfect amount of heat to the dish, keeping it mild but still flavorful.
- Coconut milk: Go for full-fat coconut milk if you have it.
- Peanut butter: 100% natural peanut butter with only salt added is the best for this recipe.
- Honey: I recommend raw honey if you have it on hand, but any honey will work.
- Fish sauce: Red Boat Fish Sauce, though a slightly pricier option, tastes the best out of any fish sauce I’ve tried.
- Soy sauce or liquid aminos: Using coconut liquid aminos will keep this recipe gluten-free!
What Is Peanut Butter Curry?
Peanut butter curry is a new fusion recipe I created just for this post!
It's like Indian curry in that it has turmeric, garlic, ginger, onions, and other dried spices, but also contains elements of a Thai peanut sauce curry like fish sauce and coconut milk. The peanut butter and honey make the dish nutty, naturally sweet, and utterly addicting.
You and your family will love this peanut buttery curry recipe because it's so unique and flavorful while being quick and easy to make!
How To Make Peanut Butter Chicken Curry
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: Toss the chicken pieces with salt and pepper until coated.
Step 2: Sauté the chicken in 1 teaspoon oil in a Dutch oven or large pan until the chicken is cooked through.
Step 3: Remove the chicken from the pan. Add the onions and sauté in more coconut oil until translucent.
Step 5: Add the garlic, ginger, turmeric, coriander, and ground red pepper to the onions. Sauté until fragrant.
Step 6: Pour the coconut milk, peanut butter, honey, fish sauce, and soy sauce (or coconut liquid aminos) into the spice mixture. Stir well, bring to a simmer, and cook for 4-5 minutes.
Step 7: Return the chicken to the pot and cook until heated through.
Step 8: Serve the curry over hot steamed rice and enjoy!!
Recipe Pro-Tips
- Measure out all the ingredients ahead of time. The peanut butter curry sauce cooks fast, so you’ll have the best success with it if everything is already measured out when you begin cooking.
- Don't worry if bits of chicken or spices stick to the bottom of the pan. When you add the coconut milk, stir it and scrape the bits off the bottom of the pan (this is called de-glazing). They will come loose and give the sauce lots of added flavor.
- Use virgin or unrefined and raw coconut oil. I find it has the best flavor for this recipe.
- Steam the rice in a pressure cooker or Instant Pot. To cook white long-grain rice, add equal amounts of rice and water and pressure cook on high for 3 minutes. To pressure-cook brown long-grain rice, add 1.25 cups rice and 2 cups water to the cooker and steam for 15 minutes. Either way, natural-release the steam for 10 minutes and then natural-release the rest of the pressure.
Recipe Variations
- More or Less Spicy: I wrote this recipe with a moderate amount of red pepper. If you enjoy mild or extra spicy curry, feel free to add the pepper in ⅛ tsp intervals until you’re satisfied with the spice level.
- Gluten-Free: Simply use coconut liquid aminos instead of soy sauce!
- Vegetarian: Leave out the fish sauce and substitute the chicken for 2 cans of chickpeas, skipping steps 1 and 2. Drain the chickpeas before cooking, and add them in with the rest of the ingredients in step 5.
- Vegan: Along with the vegetarian variation, you can simply replace the honey with another natural sweetener like agave, maple, or rice malt syrup.
Serving Suggestions
This curry is delicious served over steamed rice or quinoa (see my pro-tips section for specific cooking directions)! This recipe also pairs great with a glass of white wine (pinot grigio, sauvignon blanc, or riesling are perfect) and some freshly squeezed lime. Add some vegetables like roasted broccoli or green beans to round out your dinner, and you have a delicious weeknight meal!
Storage Directions
- Storing/Refrigeration: Leftovers last covered in the refrigerator for 4-5 days.
- Freezing: This coconut peanut curry can be frozen in a freezer-safe container for up to 2 months!
- Reheating: Transfer to a microwave-safe bowl or container and heat for 1-2 minutes at a time, stirring in between.
FAQs
How do you grate ginger?
The best way to grate ginger is with a microplane zester. After you’ve cut the peel off, run the piece of ginger along the zester like you’re using a cheese grater. Grate until you have enough ginger, then run your finger along the back of the zester to release any leftover pulp
Is this recipe budget-friendly?
Yes, this recipe is budget-friendly. I have served up to 8 people for only $9.94, or just about $1.25/serving! To get the best pricing on this recipe, buy your chicken and coconut milk on sale. You can buy chicken ahead of time and freeze it or you can also buy it pre-frozen (and defrost the chicken before cooking).
Should I use creamy or crunchy peanut butter?
Both creamy and crunchy peanut butter will work for this recipe! Use creamy if you would prefer a smoother curry sauce, and crunchy if you want more texture.
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 and Healthy Dinner Recipes You'll Love
- House Special Fried Rice
- Southwest Chicken with Black Bean Sauce
- Healthy Orange Chicken
- Rubbed Turmeric Chicken
- Instant Pot BBQ Chicken
- Thai Chicken Salad with Peanut Butter Dressing
- Chicken and Vegetable Stir-Fry
- Instant Pot Pineapple Chicken and Rice
- Thai Green Chicken Curry
- Orange Salmon Protein Bowl
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Have questions about this recipe? Contact Chelsea (chelsea@maesmenu.com).
I respond to every reader email I receive!
I have a weird name says
Your recipe looks delicious. Can I make this ahead of time?
Mae's Menu says
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. 🙂
Rebecca says
Where is the curry in this dish? You call it peanut butter chicken curry.