Creamy Peanut Butter Chicken Curry That Will Wow Your Taste Buds

This creamy Peanut Butter Chicken Curry combines Indian and Thai flavors for a quick, delicious meal ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Boneless Skinless Chicken Thighs Can use chicken breast as a leaner alternative.
1 tsp Salt Sea salt or kosher salt can be used for best results.
1 tsp Black Pepper Freshly cracked offers better flavor.

For the Sauce

1 tsp Coconut Oil Substitute with vegetable oil if necessary.
1 large Onion, diced Shallots can also be a milder option.
3 cloves Garlic, minced Garlic powder may be used in a pinch (1 teaspoon).
1 tbsp Ginger, grated Ground ginger can substitute, but fresh is preferred.
0.5 tsp Dried Coriander Ground cumin can be a substitute for a different flavor profile.
0.75 tsp Turmeric Powder Paprika may substitute for a milder option.
0.25 tsp Ground Red Pepper Adjust to taste or omit for a milder version.
14 oz Coconut Milk Reduced-fat coconut milk can be used for a lighter version.
0.25 cup Natural Peanut Butter Almond or cashew butter are good substitutes.
1.5 tbsp Honey Maple syrup or agave syrup are great alternatives.
0.5 tbsp Fish Sauce Additional soy sauce can substitute for a vegan option.
2 tbsp Soy Sauce Tamari can be used for a gluten-free version.

For Serving

4 cups Hot Steamed Rice Quinoa or cauliflower rice can be substituted for lower carb options.
to taste Diced Cilantro Optional for garnish; can be omitted if not preferred.

Equipment

Dutch oven
Sauté pan
Mixing Bowl

Method

Step-by-Step Instructions

In a mixing bowl, season your chopped boneless skinless chicken thighs generously with salt and freshly cracked black pepper.
Heat 1 teaspoon of coconut oil in a Dutch oven or large sauté pan over medium heat. Once shimmering, add the seasoned chicken thighs and sauté for about 8-10 minutes, until they are golden brown and cooked through.
In the same pan, add the remaining coconut oil. Add the diced onions and sauté for 3-4 minutes until soft and translucent.
Mix in minced garlic, grated ginger, dried coriander, turmeric powder, and ground red pepper. Stir continuously for 1-2 minutes until fragrant.
Pour in the coconut milk, natural peanut butter, honey, fish sauce, and soy sauce. Stir well to combine and bring to a gentle simmer.
Return the sautéed chicken to the sauce, making sure to coat each piece well. Allow it to simmer for an additional 2-3 minutes.
Remove the curry from heat and serve hot over steamed rice. Garnish with freshly diced cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 30mgIron: 2mg

Notes

Gather and measure all ingredients before starting. Fresh spices enhance the flavor and you can adjust the spice level to your preference.

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