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–+ servings
Peanut Butter Chicken Curry

Peanut Butter Chicken Curry: Quick, Creamy & Irresistible

Peanut Butter Chicken Curry is a creamy delight with bold flavors from Indian and Thai cuisines, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs can substitute with chicken breast or tofu for vegetarian option
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper omit for milder flavor
For the Sauce
  • 2 tablespoons Coconut Oil can be swapped with olive oil or vegetable oil
  • 1 medium Onion diced; can substitute with shallots or leeks
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger grated; powdered ginger can be used as an alternative
  • 1 teaspoon Dried Coriander cumin can serve as an alternative
  • 1 teaspoon Turmeric Powder can be omitted for a lighter appearance
  • 1/2 teaspoon Ground Red Pepper adjust according to spice preference
  • 1 can Coconut Milk for dairy-free option, try almond milk with thickening agent
  • 1/2 cup Natural Peanut Butter stir well before use
  • 1 tablespoon Honey can substitute with agave syrup or sugar
  • 1 tablespoon Fish Sauce use soy sauce for vegetarian-friendly option
  • 1 tablespoon Soy Sauce or Liquid Aminos adjust according to dietary needs
For Serving
  • 2 cups Hot Steamed Rice or quinoa/cauliflower rice as lower-carb substitutes
  • 1/4 cup Cilantro for garnish; can use green onions as replacement

Equipment

  • Dutch oven or large skillet

Method
 

Step-by-Step Instructions
  1. Start by seasoning the boneless skinless chicken thighs with salt and black pepper. Let sit for about 5 minutes.
  2. In a Dutch oven or large skillet, heat 1 teaspoon of coconut oil over medium heat. Add the seasoned chicken and sauté for 8-10 minutes until golden brown.
  3. Using the same pan, add the remaining coconut oil and heat. Add diced onion and sauté for 3-4 minutes until translucent.
  4. Stir in minced garlic, grated ginger, dried coriander, turmeric, and ground red pepper. Cook for 1-2 minutes until fragrant.
  5. Pour in coconut milk, natural peanut butter, honey, fish sauce, and soy sauce. Stir until well combined and let simmer for 4-5 minutes.
  6. Return the sautéed chicken to the pan, stirring it into the sauce. Allow to simmer for an additional 2-3 minutes.
  7. Serve over hot steamed rice or preferred grains, garnish with cilantro if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Prep ingredients first for a smoother cooking process. Adjust ground red pepper to match your spice preference.

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