This Chicken in Spicy Thai Peanut Sauce is some serious comfort food! It’s spicy, creamy, and so flavorful! 50 minutes is all you need to make this take out classic at home!
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Years ago we lived in a part of Arlington, Virginia called Crystal City. Crystal City is situated directly across the Potomac from Washington D.C. and is home to many businesses and residences in high rise buildings. One perk of living in Crystal City was all of the restaurants to accommodate people living and working in the high rises.
With Virginia being the melting pot that it is, we had easy access to pretty much any cuisine imaginable: Ethiopian, Afghan, Italian, Brazilian, Indian, Peruvian, Spanish, Mexican, Lebanese, Vietnamese, Greek, Thai, etc. Thai food is one of my favorite cuisines ever, and we had three Thai restaurants within walking distance of where we lived! Unfortunately, I can’t say the same here in Japan. Often I find myself trying to recreate restaurant or take out favorites at home like this Chicken in Spicy Thai Peanut Sauce recipe.
This dish has just the right balance of creaminess and heat–creaminess from the peanut butter and coconut milk, and spicy from the red Thai curry paste! If you’re looking for a side dish to go along with this meal, then try my refreshing Asian Coleslaw in Crispy Wonton Cups!
More Thai recipes!
Cook’s Note – Chicken in Spicy Thai Peanut Sauce:
- This recipe calls for canned lite coconut milk. It’s sometimes hard to find, so you can use regular canned coconut milk BUT only use 1 Tablespoon of the thick, white fat/oil that accumulates at the top of the can, and then discard the rest. If you use all of the fat, then your dish will be super greasy–yuck!
- You will need to use a deep, heavy bottomed pan for this recipe. Something like this (what I use) or this will do.
Cook’s Tools and Ingredients- Chicken in Spicy Thai Peanut Sauce:
ONE YEAR AGO: Blueberry Pancake Cupcakes
TWO YEARS AGO: Funfetti Cupcakes
THREE YEARS AGO: Spinach Artichoke Cheese Fondue
- 2 Tablespoons canola oil
- 1 ½ lbs boneless skinless chicken breast, cut into 1-inch pieces
- 1 Tablespoon garam masala seasoning
- 3 large garlic cloves, minced
- 1 large shallot, diced small
- 3 green onions, whites and greens separated and sliced thin
- 1 Tablespoon Thai red curry paste
- 15 oz can light coconut milk
- ½ Cup chicken broth
- ½ Cup smooth peanut butter
- 1 Tablespoon Thai fish sauce
- 2 Tablespoons lime juice
- FOR SERVING:
- cooked Jasmine rice
- chopped cilantro
- chopped dry roasted peanuts
- COOK CHICKEN: Toss chicken and garam masala in medium bowl and let sit for 10 minutes. Heat oil in deep, heavy-bottomed pan over medium heat until shimmering. Add chicken and sauté until cooked through and nicely browned, about 4 minutes per side. Remove chicken from pan and set aside.
- MAKE SAUCE: Sauté shallots, and whites of green onions until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minutes. Remove shallot mixture from pan and set aside.
- Turn heat up to medium-high and add Thai red chili paste, coconut milk, and chicken broth. Stir and bring to low boil, and then add peanut butter, stirring until lumps are gone.
- Finally, add fish sauce, lime juice, and stir well. Return chicken and shallot mixture to pan. Bring mixture to low boil, and then reduce heat to simmer for 10 minutes.
- TO FINISH: Serve over Jasmine rice and garnish with chopped cilantro and peanuts.
Makes 6 servings.