thai peanut curry recipe

Written ByJenny Smyth Posted on
thai peanut curry recipe
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The Best thai peanut curry recipe

I’ve always been a fan of Thai cuisine, and their peanut curry recipe is one of my favorites. It’s a staple in many Thai households, and for good reason – it’s delicious, easy to make, and packed with nutritious ingredients.

The dish originated in Thailand, where it was known as ‘massaman’ or ‘maesriyan’, and was traditionally made with a mixture of spices, peanuts, and coconut milk. Over time, the recipe has evolved to incorporate a variety of ingredients, including chicken or beef, vegetables, and herbs.

As a home cook, I love that this recipe is versatile enough to be made in large batches for special occasions or small batches for everyday meals. The combination of creamy coconut milk, rich peanut butter, and aromatic spices creates a truly unique flavor that will transport you to the bustling streets of Bangkok.

My family and I have enjoyed this recipe countless times, and we always look forward to it. Whether you’re in the mood for something spicy or mild, this recipe is sure to satisfy your cravings.

In terms of health benefits, the peanut butter provides healthy fats and protein, while the coconut milk adds creaminess without adding too much sugar. The addition of vegetables like bell peppers and onions adds fiber and vitamins to the dish.

This recipe is also easy on the wallet, as you can use affordable ingredients like chicken or beef and a variety of vegetables.

Thai Peanut Curry

Thai Peanut Curry

4.6 from 1341 votes

A rich and creamy Thai-inspired curry made with coconut milk and peanut butter, loaded with vegetables and tender chicken. This aromatic dish is balanced with spicy, sweet, and savory flavors for a satisfying meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Curry

1 tbsp vegetable oil
1 lb boneless skinless chicken breast, sliced thin
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 can (14 oz) coconut milk
1/2 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp lime juice
1 red bell pepper, sliced
1 cup snow peas
1/2 cup chopped fresh cilantro
Salt to taste

For Serving

4 cups cooked jasmine rice
Chopped peanuts for garnish
Lime wedges

👨‍🍳Directions

1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2Add sliced chicken and cook for 4 to 5 minutes, stirring occasionally, until golden brown and cooked through with no pink remaining.
3Remove chicken from the skillet and set aside on a plate.
4In the same skillet, add diced onion and cook over medium heat for 3 to 4 minutes until softened and translucent.
5Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant, then add red curry paste and stir for 30 seconds to coat the aromatics.
6Pour in the coconut milk and bring to a gentle simmer over medium heat, stirring occasionally.
7Whisk in peanut butter, soy sauce, brown sugar, and lime juice until the sauce is smooth and well combined, then let it simmer for 2 to 3 minutes to thicken slightly.
8Add sliced red bell pepper and snow peas to the skillet, stirring to coat with the sauce.
9Cook for 3 to 4 minutes until the vegetables are tender-crisp and bright in color, then return the cooked chicken to the pan and stir to combine.
10Simmer the curry for 2 to 3 minutes until everything is heated through and the sauce has thickened to a creamy consistency.
11Taste and adjust seasoning with salt if needed, then remove from heat and stir in chopped fresh cilantro.
12Serve the Thai peanut curry over steamed jasmine rice, garnished with chopped peanuts and lime wedges for squeezing.
13Enjoy immediately while hot.

🔧Equipment

Large skillet or wok
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute chicken with extra firm tofu or chickpeas and use vegetable broth instead of chicken. Adjust the amount of red curry paste to control spiciness.

Watch Video Of How Thai Peanut Curry Works

This Thai peanut curry recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It’s also an excellent choice for family gatherings because it’s easy to make in large quantities and everyone loves it.

In fact, my kids ask for this dish all the time! The best part about this recipe is that it’s incredibly versatile – you can customize it to suit your tastes by adding different vegetables or meats.

Plus, the leftovers reheat beautifully so you can enjoy it again later.

❓ Frequently Asked Questions About Thai Peanut Curry

Q: What is massaman curry?

Massaman curry is a type of Thai curry that originated in Thailand. It’s typically made with a mixture of spices, peanuts or cashews, coconut milk, and meat or fish.

Q: Can I use different types of nuts in place of peanuts?

Yes, you can use different types of nuts like almonds or walnuts in place of peanuts if you prefer.

Q: How do I store leftover peanut curry?

You can store leftover peanut curry in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make peanut curry with vegetarian options?

Yes, you can make peanut curry with vegetarian options like tofu or tempeh instead of meat.

Q: What are some good side dishes to serve with peanut curry?

Serve peanut curry with steamed rice or noodles for a complete meal. You can also add some fresh herbs like cilantro or basil for added flavor.

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