Chicken in Spicy Thai Peanut Sauce
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!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
- 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
- 1/2 Cup chicken broth
- 1/2 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.
Serving: 1serving | Calories: 481kcal | Carbohydrates: 10.3g | Protein: 39.9g | Fat: 31.8g | Saturated Fat: 11.8g | Cholesterol: 101mg | Sodium: 553mg | Potassium: 489mg | Fiber: 1.6g | Sugar: 3.4g | Calcium: 30mg | Iron: 2.2mg