Thai Chicken Peanut Curry

How to make a Thai Chicken Peanut Curry.


  • 1 lb chicken, sliced
  • 1 tbsp avocado oil
  • handful cilantro, leaves removed, stems diced
  • 3–4 green onions, diced
  • 3–4 tbsp red curry paste
  • 4 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 400ml can full-fat coconut milk
  • 1 cup baby corn, or other vegetable
  • juice of 1 lime
  • peanuts, cilantro for garnish


  1. Heat the oil in a large saucepan over medium heat and add the diced onions and cilantro stalks, stir frying for 2-3 minutes.
  2. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned.
  3. Combine the curry paste and peanut butter, and add to the pan.
  4. Fry for 1 minute, stirring continuously.
  5. Add the sugar, soy sauce, and coconut milk, and bring to a boil.
  6. Simmer for 12-15 minutes, continuing to stir every few minutes.
  7. Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender.
  8. Stir in the lime juice.
  9. Serve over rice, topping with peanuts and cilantro.
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