Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Thailand! This Thai Chicken Curry with Peanuts is not just a meal, it's an explosion of flavors that will make your kitchen smell like a Bangkok street food market. Imagine tender chicken, creamy coconut milk, and a perfect balance of spicy, sweet, and savory notes that will have your family and friends begging for seconds. Whether you're a seasoned chef or a kitchen novice, this recipe is about to become your new go-to comfort food that's surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup chicken broth
- 1/2 cup peanuts, crushed
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 tbsp fish sauce
- 1 tbsp sugar
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, chop the onion, slice the bell pepper, and crush the peanuts. Set them aside.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the diced chicken to the skillet with the onions. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is cooked through.
- Once the chicken is cooked, stir in the red curry paste. Cook for an additional 2 minutes, allowing the paste to become fragrant and evenly coat the chicken.
- Pour in the coconut milk and chicken broth, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Add the fish sauce and sugar to the skillet, stirring until the sugar is dissolved. This will enhance the flavors of the curry.
- Next, add the sliced bell pepper to the mixture. Let it simmer for about 5-7 minutes, allowing the bell pepper to soften while the flavors meld together.
- Once the curry has reached your desired consistency, remove it from the heat. Stir in the crushed peanuts, reserving some for garnish.
- Serve the Thai chicken curry hot, garnished with fresh cilantro and additional crushed peanuts on top. This dish pairs wonderfully with steamed jasmine rice or rice noodles.
Tips
- Choose the Right Curry Paste: Use a high-quality red curry paste for authentic flavor. Thai brands like Mae Ploy or Aroy-D will give you the most genuine taste.
- Don't Rush the Cooking: Allow each ingredient time to develop its flavors. Sautéing the onions and curry paste is crucial for building a deep, rich base.
- Customize the Spice Level: Adjust the amount of curry paste to control the heat. Start with less and add more if you like it spicier.
- Fresh Ingredients Matter: Use fresh cilantro and crush the peanuts just before serving to maintain maximum flavor and crunch.
- Coconut Milk Tip: Don't shake the can before opening. Scoop the thick cream from the top first for a richer, more luxurious curry.
- Make It Your Own: Feel free to add vegetables like bamboo shoots or Thai eggplant to make the dish even more authentic and nutritious.
- Meal Prep Friendly: This curry tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
