Peanut Thai Chicken
Recipe by: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.
Ingredients
- 2 tablespoon olive oil, divided
- 2 lbs chicken, cubed
- salt and pepper
- 4 garlic cloves
- 1 inch fresh ginger, finely chopped or grated
- 3 tablespoon red curry paste
- ½ cup creamy peanut butter
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (omit if using a very spicy curry paste)
- ½ tablespoon fish sauce
- ½ teaspoon sesame oil
- 2 cans coconut milk (13.5 oz each)
- roasted peanuts & cilantro for garnish
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.
Nutrition
Calories: 597kcal | Carbohydrates: 10g | Protein: 33g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 73mg | Sodium: 353mg | Potassium: 898mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1017IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!