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.
You can mix the recipe up a little if you want to. For example, you can use chicken thighs instead of chicken breast. Or chopped peanuts instead of cashews. Serve with cucumber, 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!
Let me guide you through the recipe with this step-by-step VIDEO
More easy chicken recipes:
Honey Butter Garlic Chicken
One Skillet Parmesan Chicken and Orzo
Chicken salad with chickpeas and parmesan dressing
You need
- 2 chicken breasts
- 250 ml (1 cup) unsweetened coconut milk
- 100 g (1/4 cup + 2 tbsp) natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp Thai red curry paste
- 1/2 tsp turmeric
- 1 tbsp sesame oil
- 1 tsp honey
- juice from 1/2 lime
- 3 tbsp peanut oil
- 120 ml (1/2 cup) unsalted chicken stock
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp each: ground cumin, ground coriander, crushed red pepper flakes
for serving
- toasted cashew nuts, or peanuts
- fresh cilantro
- jasmine rice, or naan
- chopped scallions
Recipe Video
How to
Let me guide you through the recipe with this step-by-step VIDEO
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.
In the meantime, mince the garlic and grate the ginger.
Cook the rice, if using.
Heat the oil in a skillet, 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 place on a plate. Cover with foil.
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.
Place the chicken back into the skillet. Allow to simmer until the chicken is heated through, 2-3 minutes.
Serve with rice or naan. Top with cashews, scallions, fresh cilantro and some extra crushed chili flakes. Enjoy!
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If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!
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*kcal per serving – Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!