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.
Let me guide you through the recipe with this step-by-step VIDEO.
RECIPE NOTES
You can mix the recipe up a little if you want to.
- For example, you can use chicken thighs instead of chicken breasts.
- Or chopped peanuts instead of cashews.
- Serve with a cucumber salad, roasted broccoli or green beans.
- Swap out the rice for naan.
- Whatever you do, just make sure to garnish with plenty of scallions, nuts, cilantro and some extra chili flakes. Enjoy!
More easy chicken recipes:
- Honey Butter Garlic Chicken
- One Skillet Parmesan Chicken and Orzo
- Chicken salad with chickpeas and parmesan dressing
Cooking Video
Calories Per Serving: 512 kcalEasy Peanut Butter Chicken
Ingredients
peanut butter sauce
additional
Instructions
Add chicken breasts to the mixture, coating both sides. Set aside.
Cook the rice, if making.Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
DOWNLOAD PRINTABLE RECIPE PDF
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Made this & loved it!! Allergic to peanuts, so used sunbutter and it actually worked great. Thank you!
Love to hear that! Thank you Liana.
This recipe was delicious! My whole family loved it and there were hardly any leftovers! Great, fresh, nutty flavor. Used chicken thighs instead of breast and worked great. Thank you for posting!
Delicious recipe!! Such fresh, nutty, Thai infused flavor! Used chicken thighs instead of breast and it worked great. Thank you for the post!
So happy to hear this Danielle! Thanks for giving the recipe a try!
Made this and loved it – boyfriend said it’s in the top 5 things I’ve ever made! One question – could I freeze with the raw chicken in the marinade? Then defrost and cook later? Or best to cook then freeze? Thanks
Thanks so much! I am so happy to hear this! Yes, you can easily freeze the chicken raw in the marinate. Happy cooking!
why can i no longer see the method?
Thanks for noticing! The recipe is fixed, hope you love it!
So you use the marinade for cooking after the raw chicken was marinated in it!? This that ok? I never reuse marinade that has raw chicken usually.
yes, we’re turning the marinade into sauce here. We do this by bringing it to a boil. This is a complete, rolling boil to ensure that all of the bacteria is gone (you need to reach 165°F/75°C). So the most effective way to kill the germs and make the marinade safe to eat is to boil it. Happy cooking!
Does this make enough sauce for more than 2 servings (if I up the chicken to4) or do I need to double everything?
Hi, I would recommend to add 1 cup chicken broth instead of 1/2 cup broth. Please let me know if you have any more questions. Enjoy the recipe!