Go Back
Overhead view of chicken in Thai peanut sauce over white rice, scattered with cilantro, in a red bowl.
Print Recipe

Chicken in Thai-Inspired Peanut Sauce

Seared chicken simmered in a glossy coconut-peanut sauce, spooned over jasmine rice. A Daring Cooks throwback that has earned permanent weeknight status. Not authentic; completely delicious.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

For the Chicken

  • 1½ lb boneless, skinless chicken breast cut into bite-size pieces
  • 1 to 2 tsp garam masala Penzeys Punjabi Style if you have it
  • ½ tsp salt
  • 1 Tbsp avocado oil for searing

For the Sauce

  • 2 to 3 Tbsp Thai red curry paste
  • 14 oz coconut milk one can
  • ¼ cup coconut cream optional, for richness
  • ⅓ to ½ cup natural peanut butter just peanuts
  • 1 to 2 Tbsp fish sauce
  • 1 Tbsp brown sugar or honey optional
  • Juice of ½ to 1 lime

To Serve

  • Cooked jasmine rice
  • Chopped fresh cilantro not optional in this house

Instructions

  • Season and sear. Toss the chicken with garam masala and salt. Heat the oil in cast iron over medium-high and sear the chicken in a single layer, in batches, until browned on the outside (it doesn't need to cook through; it finishes in the sauce). Remove to a plate.
    1½ lb boneless, skinless chicken breast, 1 to 2 tsp garam masala, ½ tsp salt, 1 Tbsp avocado oil
  • Build the sauce. Lower the heat to medium. Add the curry paste to the pan and stir about a minute, until fragrant. Whisk in the coconut milk (and cream, if using), peanut butter, and fish sauce until smooth and glossy. Simmer gently a few minutes to marry.
    2 to 3 Tbsp Thai red curry paste, 14 oz coconut milk, ⅓ to ½ cup natural peanut butter, 1 to 2 Tbsp fish sauce, 1 Tbsp brown sugar or honey
  • Simmer it together. Return the chicken and any juices to the pan. Simmer 8 to 12 minutes, until the chicken is cooked through and the sauce coats the back of a spoon. Stir in lime juice; thin with a splash of water if it's too thick. Taste and adjust salt, heat, and lime.
    Juice of ½ to 1 lime
  • Serve over jasmine rice, showered with cilantro.
    Cooked jasmine rice, Chopped fresh cilantro

Notes

  • Heat depends entirely on your curry paste; start low and build.
  • Natural, unsweetened peanut butter only. Sweetened PB makes it cloying.
  • Better the next day. It thickens in the fridge; loosen with water when reheating.