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Thai Peanut Chicken

Peanut Thai Chicken

Course Main Course


  • 2 tbsp olive oil, divided
  • 2 lbs chicken, cubed
  • salt and pepper
  • 4 garlic cloves
  • 1 inch fresh ginger, finely chopped or grated
  • 3 tbsp red curry paste (I use Thai Kitchen. If using a spicier red curry, reduce to 2 tablespoons, if desired.)
  • 3/4 cup creamy peanut butter
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp fish sauce
  • 1/2 tsp sesame oil
  • 3 cans coconut milk (13.5 oz each)
  • roasted peanuts & cilantro for garnish


  • 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.
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