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A dish with white rice and peanut butter chicken curry topped with basil.
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Peanut Butter Chicken Curry

This peanut butter chicken curry is a quick weeknight dinner made with tender chicken, coconut milk, red curry paste, and peanut butter. The rich, creamy sauce comes together in about 30 minutes and is perfect served over rice.
Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Course: dinner, Main Course
Cuisine: Asian, Thai
Keyword: comfort food, one-pot, peanut butter curry
Servings: 6 Servings
Author: Dahn Boquist

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion chopped
  • 2 bell peppers thinly sliced (any color)
  • 2 teaspoons grated fresh ginger
  • 3 to 4 garlic cloves minced
  • 2 tablespoons red curry paste or Panang curry paste
  • 2 tablespoons creamy peanut butter
  • 1 (14 ounce) can canned coconut milk full fat
  • ½ cup chicken broth
  • 1½ tablespoons fish sauce optional
  • 1 to 2 teaspoons brown sugar adjust to taste
  • 1 tablespoon fresh lime juice
  • 1 pound boneless skinless chicken thighs or chicken breasts, cut into bite-sized pieces
  • ½ cup fresh basil leaves

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, until it starts to soften.
    Cooking onions in the skillet.
  • Add the bell pepper, garlic, and ginger. Cook for 2 minutes, stirring often.
    Bell peppers and onions in a skillet.
  • Add the curry paste and cook for 1 to 2 minutes until fragrant, then stir in the peanut butter.
    Cooking bell pepper and curry paste in a skillet.
  • Pour in the coconut milk and chicken broth. Stir until the sauce is smooth. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, until it reduces slightly.
    Skillet with creamy curry sauce and sliced red bell peppers.
  • Add the chicken and stir to coat it in the sauce. Simmer for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through.
    Chicken in a coconut peanut curry sauce in a skillet.
  • Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust as desired then stir in the basil.
    A peanut curry sauce with chicken in a skillet.

Notes

About the curry paste. Different brands vary a lot in salt and heat, so start with 2 tablespoons and add more next time if you want a stronger curry flavor. If you can’t find curry paste in your local grocery store, it is available on Amazon.
Don’t boil the sauce hard. Keep it at a gentle simmer after adding the coconut milk. A hard boil can make the coconut milk separate.
Adjust the sweetness at the end. Start with 1 teaspoon of brown sugar, then taste after adding the fish sauce and lime juice. Some curry pastes and peanut butters are sweeter than others.
Use full-fat coconut milk. Light coconut milk will make the sauce thinner and less creamy.
Basil options. Thai basil is great here if you have it, but regular sweet basil works well too. Add it at the end so it stays fresh and fragrant.
Add vegetables if you want. Snow peas, green beans, zucchini, mushrooms, or baby spinach all work. Add firmer vegetables with the bell peppers and quick-cooking greens at the end.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The sauce thickens as it sits, so add a splash of water or coconut milk when reheating.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. If the sauce separates, whisk it over low heat until it smooths out.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 8g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 519mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2156IU | Vitamin C: 54mg | Calcium: 33mg | Iron: 1mg
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