This quick and easy Peanut Butter Chicken Curry recipe has warm spices, peanut butter, red curry, and coconut milk that come together for a rich and delicious sauce.
2lbs(907.18g)boneless skinless chicken breastcut into bite-sized cubes
½teaspoonkosher salt
¼ teaspoonblack pepper
4 (4 )garlic clovespeeled and minced
1tablespoon(1inch)minced fresh ginger
3tablespoon(3tablespoon)red curry paste
½cup(193.5g)creamy peanut butter
½teaspoon(½teaspoon)chili powder
¼teaspoon(½teaspoon)cayenne pepper(omit if using a very spicy curry paste)
½ tablespoon(½ tablespoon)fish sauce
½teaspoon(½teaspoon)sesame oil
213.5 ounce cans(3cans)coconut milk
roasted peanuts & chopped cilantro for garnish
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Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2 tablespoon olive oil, divided
Sprinkle the salt and pepper over the chicken and toss to coat. Transfer the chicken pieces to the skillet in an even layer. (Cook in batches, if needed) Cook for 2-3 minutes on each side, until golden brown. The chicken does not need to be cooked through as it will finish cooking in the sauce. Transfer the browned chicken to a plate and set aside.
2 lbs boneless skinless chicken breast, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to medium. Add the minced garlic and ginger and cook for one minute, stirring continuously to prevent burning.
4 garlic cloves, 1 tablespoon minced fresh ginger
Add the red curry paste and stir for an additional minute.
3 tablespoon red curry paste
Add in the remaining ingredients and whisk until smooth. Then add the chicken to the sauce. Bring to a simmer, then reduce to low heat and cook for 10 minutes, stirring continuously.
½ cup creamy peanut butter, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, ½ tablespoon fish sauce, ½ teaspoon sesame oil, 2 13.5 ounce cans coconut milk
Serve over steamed rice and top with roasted peanuts and chopped cilantro.
roasted peanuts & chopped cilantro
Notes
Add Vegetables: Add your favorite vegetables, like sweet potatoes or broccoli, when you add the chicken back in.Thicken Sauce: If the sauce is thinner than you prefer, make a slurry by missing ¼ cup of warm sauce with 1 tablespoon of cornstarch, then add the mixture back into the peanut sauce and cook for several minutes.Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days, or in the freezer for 3 months.