Easy Peanut Butter Curry

Peanut Butter Curry is a comforting dinner recipe that is ready in under 30 minutes. This easy weeknight meal has bite-sized pieces of chicken in a creamy sauce, featuring warm spices, savory peanut butter, and rich coconut milk. 

Why You Will Love This Recipe

Creamy and Flavorful: The combination of creamy peanut butter, red curry paste, and coconut milk creates a deliciously rich and complex flavor. It is inspired by Thai-style curry and is an approachable dish that is enjoyable even if you are new to the world of curries. This is one meal that my entire family (even the picky ones) will eat!

Quick and Easy: This recipe has very little that needs to be prepped, and it cooks up fast! So it is great for busy weeknights or when you're short on time but still want a delicious and satisfying meal.

Versatile: You can easily switch up the protein and make this a vegetarian dish, or add in some vegetables for a one-pot meal. Even increase the spice levels if you like it hot! It's easy to change up this recipe depending on your mood and using what you have on hand in the kitchen.

Key Ingredients

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Chicken - Boneless, skinless chicken breast is the main protein in this dish. You could use skinless chicken thighs if you prefer dark meat. For a vegetarian option, use tofu or chickpeas.

Garlic - Fresh garlic adds great flavor to the curry. You can also use one teaspoon of jarred minced garlic or ¾ teaspoon of garlic powder.

Ginger - Fresh ginger or frozen can be used. I do not recommend ground ginger for this recipe as it does not provide the same depth of flavor.

Red Curry Paste - Red curry typically has medium heat, but it can vary widely depending on the brand. I use Thai Kitchen which is flavorful, but more on the mild side. If your curry paste is spicy then leave out the cayenne pepper.

Coconut Milk - Use full-fat coconut milk for the creamiest sauce.

Peanut Butter - Quality, natural peanut butter will contribute the most peanutty flavor. Regular peanut butter will contribute a sweeter flavor, due to the added sugars. I like creamy peanut butter, but crunchy peanut butter can also be used.

Fish Sauce - Fish sauce is a savory, umami-rich condiment used to add depth of flavor to the curry. If you do not have fish sauce or you want a vegetarian meal, substitute the fish sauce with one teaspoon of soy sauce and a teaspoon of lime juice

Quick Tip: The steps to this recipe move quickly, so have all of the ingredients prepared and measured before you begin making the sauce.

How to Make Peanut Butter Chicken Curry

Step One: Brown Chicken

• Heat olive oil in a large skillet and add the chicken pieces in a single layer. Cook over medium-high heat.
• You may need to cook in batches if all of the chicken does not fit in a single layer.
• Once browned, transfer the chicken to a plate.
• It does not need to be fully cooked through. The chicken will continue to cook in the sauce.

Step Two: Saute Curry Paste

• Add a little more oil to the pan then cook the ginger and garlic for 30 seconds, until it is fragrant.
• Add the red curry paste and cook for an additional 1-2 minutes to unlock the flavors of the curry.

Step Three: Cook Sauce

• Add the peanut butter, coconut milk, and the rest of the remaining ingredients to the pan.
• It will be clumpy at first. Whisk it as it heats up and it will transform into a smooth peanut butter sauce.

Step Four: Stir in Chicken

• Once the sauce is smooth, add the chicken back into the pan with the peanut sauce.
• Reduce to low heat and cook for 10 minutes, or until the peanut curry sauce has thickened and the chicken is cooked through.

Peanut Butter Curry Variations

There are so many ways that you can customize this curry to make it your own.

Vegetables: Sweet potatoes, carrots, broccoli, red bell pepper, onion, and zucchini are all great additions. Add them to the sauce when you add the chicken back in and simmer for 10 minutes or until tender.

Greens: Add some kale or spinach. These just need to be added with enough time to wilt so they can go in during the last few minutes of cooking.

Use Yellow or Green Curry Paste: Yellow curry is milder than red curry, and green curry is slightly spicier. They each have unique flavor profiles that will change the overall dish. While you can substitute different types of curry paste, curry powder is insufficient, as it would not produce the robust flavor needed in this dish.

More Sweetness: If you use natural peanut butter, you may want to add a little sugar. Stir in 1 tablespoon of brown sugar.

Thicker Sauce: There are two ways to make a thicker sauce. The first is to simply cook the sauce longer. The longer that it cooks the thicker it will become. The second way is faster. Remove ¼ cup of sauce to a small bowl. Stir in 1 tablespoon of cornstarch, then add the slurry back to the sauce. Give it a good stir and cook for several minutes to allow the cornstarch time to thicken the sauce. If it gets too thick just add a splash of water.

Protein Alternatives: Swap out the chicken for your favorite protein. Turkey and shrimp are both good options for meat-based meals. Chickpeas or crispy tofu are tasty vegetarian options. 

Spicy: For more spice, add additional red curry paste or cayenne pepper.

What to Serve with Peanut Butter Curry?

• Rice: Serve with long-grain rice like Jasmine or Basmati (either white or brown rice is fine). This type of rice has a light and fluffy texture that pairs well with creamy curry. Though it's a bit too rich of a combination for me, my daughter's favorite meal is Peanut Buttery Curry spooned over Coconut Rice.
• Naan bread or roti: These Asian flatbreads are perfect for scooping up the curry sauce.
• Steamed or roasted vegetables: I usually serve steamed broccoli or green beans with this meal. Snap peas are a good option as well.
• Fresh herbs: Top the curry with chopped Thai basil or fresh cilantro for a burst of fresh flavor and color. Green onions are also a tasty topping.

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This recipe weas originally published on May 2, 20202 and was updated on April 12, 2023 to include more detailed recipe steps, ingredient information, and variation suggestions. Here's one of the photos from the original post.