Spicy Thai Peanut Chicken Curry

"This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by PaulaG photo by PaulaG
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
  • Add the chicken and cook through.
  • Add coconut milk, fish sauce, brown sugar and peanut butter.
  • Simmer about 10 minutes.
  • Serve over steamed Jasmine rice.
  • Top with fresh lime juice and crushed peanuts.
  • Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

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Reviews

  1. Thank you!!!
     
  2. Amazing! I discovered this recipe back in 2012 and I’ve been making it ever since. As written, it’s a wonderful recipe that’s flavorful and easy. I always believe that a recipe should be reviewed as is before tweaking it. So that being said, here are all the changes I made after trying this already great recipe (to my preferences) added in an extra tbsp of the curry and sambal. After sautéing it I added garlic, onion, ginger, snow peas, and shiitake mushrooms. Used light coconut milk (makes it less rich) less fish sauce, and add sriracha. and along with the lime and peanuts I topped with green onions and cilantro! This recipe is even great with tofu. I’m making again with chicken thighs tomorrow. Thanks so much for the great recipe! It’s warm, spicy and creamy, and super easy to make!
     
  3. This is by far my favorite recipe!!!!! Thank you! We've made it multiple times and love it!!!
     
  4. Wow, by far the best curry recipe I've found. Because I like the heat I added another TBL of curry & an extra tsp of sambal. Could had added more but the wife wouldn't appreciate that. I also used 2/3 cup of peanut butter in all & topped with cilantro, green onion & peanuts. Thanks for a great recipe!!
     
  5. Excellent - DH and I are on a health kick and this was very easy to lighten up. We used lite Coconut milk, cut the oil for sauteing chicken in half. With these two adjustments it cuts the calories almost in half. This is so very good. Thanks HeidiSue
     
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Tweaks

  1. If anyone is interested, we've started experimenting with add-ins as described below. Not sure how authentic it is, but our favorite Thai place adds in similar things, so we thought we would too. Crispy Sauteed pork/chicken Pound thin and cut into stripes or smaller pieces. Roll lightly in seasoned flour (salt, pepper, garlic) sautée in butter or oil for 5-10 minutes until outside is golden & inside is cooked through Remove pork/chicken and set aside. AND/OR sauteed veggies Really, any combination of veggies is good, but we typically do carrots, peas, peppers, and zucchini. -In the same pan (you may need to add more oil/butter, sautée carrots until no longer crunchy (don't get mushy!), then add any other vegetables like: green peppers, zucchini, peas, mushrooms, green beans, candle/baby corn, onions until slightly soft. Stir into curry sauce toward the end of the 10 minute simmering phase. *we haven't tried doing the veggies directly in the curry but that might be good too. Because we sautée all the veggies in oil, we don't usually put much if any in with the curry paste and sembal. That's a preference thing. :)
     
  2. AWESOME! I made this last night for myself and girlfriend, we cut the curry and the chili paste in half, but still pretty spicy. Still loved it thought. we also substituted the rice with Thai noodles.
     

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