Peanut Butter Chicken

"Juicy chicken fillets coated in a Thai red curry peanut sauce, served in a bowl with jasmine rice and crisp veggies. A scattering of thinly sliced scallions, fresh cilantro and chopped roasted cashews add a bright punctuation to this kicky dish. A delicious meal you may just start making every week.This recipe holds some of the best flavors: a rich peanut sauce, enlivened with scallions, ginger, lots of garlic, coconut milk and of course red curry paste. It’s creamy, a little spicy and very hearty and savory. You can dig into these flavors after about 30 minutes of cooking. First we whisk the peanut sauce together and marinade the chicken in this flavor bomb before being cooked. Then we sauté the garlic with ginger, simmer the sauce and add the chicken to hang out in all those flavors and continue to cook for a couple minutes. The result is a deeply flavorful dish with super-juicy chicken breasts."
-- @anna_s_table
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 2

Recipe Card


  • 2 skinless, boneless chicken breasts
  • 1 cup unsweetened coconut milk
  • 1/4 cup plus 2 tablespoons natural peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons Thai red curry paste
  • 1/2 tablespoons ground turmeric
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1/2 lime, juiced
  • 3 tablespoons peanut oil
  • 1/2 cup unsalted chicken stock
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • cashews or peanuts, toasted and chopped, to garnish
  • fresh cilantro, to garnish
  • scallions, chopped to garnish


  • Step 1

    In a large bowl, combine coconut milk, peanut butter, soy sauce, fish sauce, red curry paste, turmeric, sesame oil, honey and lime juice. Add chicken breasts to the mixture, coating both sides. Set aside.

  • Step 2

    Heat the oil in a medium skillet and add chicken breasts. Cook the chicken over medium heat, for 4-5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and transfer to a plate. Cover with foil.

  • Step 3

    Add garlic, ginger, cumin, chili flakes and coriander to the same skillet. Sauté over low heat, for 2 minutes or until soft. Add peanut sauce and bring to a boil. Add chicken stock, simmer for 5 minutes or until slightly thickened. Add more chicken stock if the sauce is too thick.

  • Step 4

    Place the chicken back into the skillet. Allow to simmer until the chicken is heated through, 2-3 minutes.

  • Step 5

    Serve with rice or naan. Top with cashews, scallions, fresh cilantro and some extra crushed chili flakes. Enjoy!

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