Part Indian curry, part Thai curry, and 100% pure deliciousness. This quick and easy Peanut Butter Chicken Curry Recipe is creamy, naturally sweet, and perfectly spiced!
1.25lbsboneless skinless chicken thighscut into 2-inch pieces
½teaspoonsalt
¼teaspoonblack pepper
2teaspoonscoconut oildivided*
1large white or yellow oniondiced
3clovesor 1 tablespoon garlic, minced
1tablespoongrated ginger
½teaspoondried coriander
¾teaspoonturmeric powder
¼teaspoonground red pepper
1 14oz.can coconut milknot reduced fat
¼cupnatural peanut butter
1 ½tablespoonhoney**
½tablespoonfish sauce
2tablespoonssoy sauce or coconut liquid aminos***
4cupshot steamed rice
Diced cilantroto 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: Leftovers keep covered in the fridge for 4-5 days.
Freezing: Can be frozen in a freezer-safe container for up to 2 months.
Gluten-Free: To make this recipe gluten-free, use coconut liquid aminos instead of soy sauce.
To grate ginger, first peel the skin off with a knife and then grate the pulp on a Microplane zester like you would grate cheese on a cheese grater.
Serve this curry with whatever type of long-grain rice you have on hand. I love serving it over steamed jasmine rice!
Nutrition
Serving: 1/8 curry recipe over ½ cup steamed riceCalories: 400kcalCarbohydrates: 31gProtein: 23gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 8gCholesterol: 86mgSodium: 603mgFiber: 1gSugar: 5g