Description
This Thai peanut curry with chicken is a quick, easy, and nutritious weeknight meal featuring tender chicken breast and fresh vegetables simmered in a creamy, flavorful peanut coconut sauce. Perfectly balanced with a hint of sweetness and rich coconut flavor, this dish brings vibrant Thai-inspired flavors to your table in just 35 minutes.
Ingredients
Thai Curry Ingredients
- 1 lb chicken breast, cut into cubes
- 1 carrot, sliced
- 1 red bell pepper, diced
- ½ zucchini, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- ¼ cup peanuts, chopped
- 2 teaspoons avocado oil
- Salt and pepper to taste
Thai Peanut Curry Sauce Ingredients
- 13.5 oz coconut milk
- 3 tablespoons peanut butter
- 2 tablespoons red curry paste
- 2 teaspoons soy sauce (alternatives: tamari or coconut aminos)
- 1 tablespoon honey
Instructions
- Preheat and prepare: Add the avocado oil to a pot and preheat over medium heat. Wash and chop all vegetables and chicken breast into the required sizes.
- Sauté aromatics and chicken: Add the diced onion, minced garlic, minced ginger, and chicken breast cubes to the pot. Sauté briefly until the chicken starts to develop some color but is not fully cooked to avoid dryness later.
- Cook carrots: Add the sliced carrot to the pot and sauté until they slightly soften, about 2-3 minutes.
- Add remaining vegetables: Stir in the diced red bell pepper and zucchini, mixing thoroughly with the other ingredients.
- Add curry sauce: Pour in the coconut milk, peanut butter, red curry paste, soy sauce, and honey. Stir well to combine all the sauce ingredients with the veggies and chicken.
- Simmer: Cover the pot with a lid, reduce the heat to low, and let the curry simmer for about 10 minutes or until the vegetables are tender and flavors meld together.
- Season and serve: Season with salt and pepper to taste. Sprinkle chopped peanuts on top if desired. Serve hot and enjoy your Thai peanut curry with chicken!
Notes
- Do not overcook the chicken early on; it will finish cooking during simmering to stay tender and juicy.
- You can substitute chicken breast with chicken thighs for a richer flavor.
- Adjust the spice level by increasing or decreasing the amount of red curry paste.
- Serve this curry with steamed jasmine rice or rice noodles for a complete meal.
- Use tamari or coconut aminos as gluten-free alternatives to soy sauce.
