Q: Can I use chicken breasts instead of thighs?

A: Yes, you can use chicken breasts, but keep in mind that thighs are naturally more tender and flavorful, and they're less likely to dry out during cooking.

Q: How long will the leftovers keep in the refrigerator?

A: The cooked chicken will keep well in an airtight container in the refrigerator for up to 4 days. The sauce can be stored separately for up to 1 week.

Q: Can I freeze this dish?

A: Yes, both the prepared sauce and the cooked chicken freeze well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Thai Peanut Chicken: Perfect for Gatherings or Casual Dinners

Name: Thai Peanut Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 tablespoon vegetable oil or coconut oil; 2 tablespoons Thai Red Curry Paste (adjust to spice preference); 1 can (13.5 oz) full-fat coconut milk; ½ cup creamy peanut butter; 2 tablespoons soy sauce (or Tamari for gluten-free); 1 tablespoon fish sauce (optional, creates authentic umami flavor); 1 tablespoon brown sugar; 1 tablespoon fresh lime juice; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; — Garnish —; Fresh cilantro, chopped; Crushed roasted peanuts; Lime wedges

Ingredients

1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon vegetable oil or coconut oil

2 tablespoons Thai Red Curry Paste (adjust to spice preference)

1 can (13.5 oz) full-fat coconut milk

½ cup creamy peanut butter

2 tablespoons soy sauce (or Tamari for gluten-free)

1 tablespoon fish sauce (optional, creates authentic umami flavor)

1 tablespoon brown sugar

1 tablespoon fresh lime juice

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

— Garnish —

Fresh cilantro, chopped

Crushed roasted peanuts

Lime wedges

Instructions

1. **Sear Chicken:** Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 3-4 minutes until browned on the outside (it doesn’t need to be fully cooked yet). Remove chicken from the pan and set aside.

2. **Fry Aromatics:** In the same pan, reduce heat to medium. Add the red curry paste, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.

3. **Make the Sauce:** Pour in the coconut milk, creamy peanut butter, soy sauce, fish sauce, and brown sugar. Whisk constantly until the peanut butter melts and the sauce is smooth.

4. **Simmer:** Bring the sauce to a gentle simmer. Let it cook for 2-3 minutes until it thickens slightly.

5. **Finish Chicken:** Return the cooked chicken (and any juices) to the pan. Simmer for another 5-8 minutes, or until the chicken is cooked through and tender.

6. **Season:** Remove from heat. Stir in the fresh lime juice. Taste and adjust salt (soy sauce) or sweetness (brown sugar) if needed.

7. **Serve:** Serve hot over jasmine rice, garnished generously with cilantro and crushed peanuts.

Notes

Curry Paste: The Thai Red Curry Paste is essential for depth of flavor. If you are sensitive to spice, start with 1 tablespoon and taste the sauce before adding more.

Peanut Butter: Use standard creamy peanut butter (like Jif or Skippy) for the smoothest texture. Natural peanut butters tend to separate and can make the sauce gritty.

Add Veggies: To make this a one-pot meal, add sliced red bell peppers, snap peas, or broccoli florets to the sauce along with the chicken.

Storage: Leftovers keep well in the fridge for up to 4 days. The sauce may thicken when cold; add a splash of water when reheating.

Author: Anna Lovae
Prep Time: 10
Cook Time: 20
Category: Dinner
Method: Stovetop
Cuisine: Thai