Thai Peanut Coconut Chicken

Indulge in the irresistible flavors of Thai cuisine with this Thai Peanut Coconut Chicken recipe, a harmonious blend of creamy coconut milk, rich natural peanut butter, and vibrant red curry paste. Tender, golden-browned chicken thighs soak up a luscious sauce infused with garlic, ginger, lime juice, and a touch of brown sugar, creating the perfect balance of savory, tangy, and slightly sweet. This easy one-pan dish comes together in just 40 minutes, making it a fantastic option for weeknight dinners or any occasion when you crave bold, comforting flavors. Serve it over fluffy jasmine rice and finish with fresh cilantro, sliced green onions, and crushed peanuts for a restaurant-quality meal bursting with exotic appeal. Perfect for fans of Thai-inspired recipes, peanut sauces, and quick chicken dinners!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 1 can (13.5 oz) coconut milk
• 0.5 cup natural peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1.5 tablespoons red curry paste
• 3 cloves garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons vegetable oil
• 2 stalks green onions (sliced, for garnish)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 2 tablespoons crushed peanuts (optional, for garnish)
• 3 cups cooked jasmine rice (for serving)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Season the chicken thighs lightly with salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

Step 4

Stir in the red curry paste and cook for another 1-2 minutes, allowing the spices to bloom.

Step 5

Add the coconut milk, natural peanut butter, soy sauce, lime juice, brown sugar, and fish sauce to the skillet. Whisk together until smooth and combined.

Step 6

Bring the sauce to a gentle simmer, then return the chicken thighs to the skillet. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and tender.

Step 7

Remove the lid and let the sauce thicken slightly for 2-3 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning if needed, adding more soy sauce, lime juice, or brown sugar to balance the flavors.

Step 9

Serve the chicken over cooked jasmine rice, spooning the rich peanut and coconut sauce on top.

Step 10

Garnish with sliced green onions, chopped cilantro, and crushed peanuts, if desired.

Nutrition Facts

Serving size	1844.2 grams (1844.2g)

Amount per serving	% Daily Value*
Calories	3111

Total Fat 137.60g	176%
Saturated Fat 28.50g	143%
Polyunsaturated Fat 16.90g
Cholesterol 436mg	145%
Sodium 4343mg	189%
Total Carbohydrate 313.00g	114%
Dietary Fiber 13.70g	49%
Total Sugars 50.60g
Protein 164.90g	330%

Vitamin D 0IU	0%
Calcium 326mg	25%
Iron 17mg	92%
Potassium 2813mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 20.9%

Carbs: 39.7%