This quick and easy peanut Thai chicken recipe has warm spices, peanut butter, red curry, and coconut milk that come together for a rich and delicious sauce.
¼teaspooncayenne pepper(omit if using a very spicy curry paste)
½ tablespoonfish sauce
½teaspoonsesame oil
2canscoconut milk (13.5 oz each)
roasted peanuts & cilantro for garnish
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Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper. (I just sprinkle lightly with both and toss the chicken.) Once the olive oil is shimmering, add chicken in an even layer (may need to do multiple batches) and cook for 2-3 minutes on each side, until golden brown. Remove onto plate and set aside. Chicken will finish cooking in the sauce.
Add remaining oil to skillet over medium heat. Stir in garlic and ginger and cook for one minute, stirring to prevent burning. Add red curry paste and stir an additional minute. Add in remaining ingredients and whisk until smooth, then add the chicken that you previously browned. Bring to a simmer, stirring occasionally, for about 10 minutes, until the sauce has thickened and the chicken is fully cooked.
Serve over rice or noodles. Top with roasted peanuts and cilantro.