Chicken With Curry Peanut Sauce

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Servings: 6 Difficulty: Intermediate
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A rich, aromatic fusion dish featuring tender chicken thighs in a creamy, spicy sauce.
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This Chicken With Curry Peanut Sauce is a comforting yet vibrant main course that balances heat, creaminess, and savory depth. The dish features juicy boneless chicken thighs pan-seared to perfection, then simmered in a luxurious sauce made from coconut cream, red curry paste, and crunchy roasted peanuts. The combination of aromatic spices, fresh kaffir lime leaves, and fragrant Thai basil creates an explosion of flavor that feels both exotic and homey. It pairs beautifully with steamed jasmine rice or crusty bread to soak up every drop of the sauce. Perfect for a cozy weeknight dinner or a special gathering, this recipe delivers restaurant-quality results with simple, accessible ingredients. The result is a hearty, satisfying meal that warms the soul and pleases the palate.

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Chicken With Curry Peanut Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 275.3

Description

This Chicken With Curry Peanut Sauce is a comforting yet vibrant main course that balances heat, creaminess, and savory depth. The dish features juicy boneless chicken thighs pan-seared to perfection, then simmered in a luxurious sauce made from coconut cream, red curry paste, and crunchy roasted peanuts. The combination of aromatic spices, fresh kaffir lime leaves, and fragrant Thai basil creates an explosion of flavor that feels both exotic and homey. It pairs beautifully with steamed jasmine rice or crusty bread to soak up every drop of the sauce. Perfect for a cozy weeknight dinner or a special gathering, this recipe delivers restaurant-quality results with simple, accessible ingredients. The result is a hearty, satisfying meal that warms the soul and pleases the palate.

Ingredients

Directions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Pat chicken thighs dry and season lightly with salt and pepper.
  3. Add chicken to the hot skillet and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
  4. Reduce heat to medium. Add chopped garlic and red curry paste to the same pan, stirring constantly for 1 minute until fragrant.
  5. Pour in the thick coconut cream, stirring to combine with the curry paste and any browned bits in the pan.
  6. Add fish sauce, palm sugar, and kaffir lime leaves to the sauce. Simmer for 2-3 minutes until slightly thickened.
  7. Return the chicken thighs to the skillet, spooning sauce over them.
  8. Cover and simmer on low heat for 15 minutes, or until chicken is cooked through.
  9. Stir in half of the chopped peanuts and most of the Thai basil leaves.
  10. Serve hot, garnished with remaining peanuts and fresh basil.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 275.3kcal
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 3.8g19%
Cholesterol 80.0mg27%
Sodium 76.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, curry, peanut, sauce, thai, coconut, spicy, dinner, main, asian, fusion, garlic, basil, lime, fish-sauce
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