This vibrant Thai chicken curry combines tender chicken with a creamy coconut and peanut sauce for a flavorful, protein-packed meal.
Rich in healthy fats from coconut milk and peanut butter, and naturally low in carbs, it’s both satisfying and nourishing.
Ready in just 35 minutes, it’s perfect for a quick weeknight dinner or meal prep.
Quick & Creamy Thai Chicken Curry
Equipment
- 1 large deep saucepan
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Tablespoon Measuring Spoon
- ½ cup measuring cup
- Wooden spoon or spatula
- Whisk (optional, for mixing coconut milk)
Ingredients
- 1 tablespoon coconut oil or avocado oil
- 1 medium onion chopped (~6 ounces)
- 1 teaspoon kosher salt Diamond Crystal; or ½ teaspoon other kosher salt
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon curry powder freshly ground preferred
- ⅛ teaspoon cayenne pepper
- 1 ½ pounds boneless skinless chicken breasts, cubed
- ½ cup canned coconut milk unsweetened, full-fat; stirred well
- 2 tablespoons creamy natural peanut butter
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- Heat the Oil and Sauté Onion: Place a large, deep saucepan over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to warm until it shimmers but does not smoke. Add the chopped onion (about 6 ounces) along with 1 teaspoon of kosher salt. Stir frequently and cook for 4–5 minutes, until the onion becomes tender, translucent, and fragrant. This step creates a flavorful base for your curry.
- Infuse Aromatics: Once the onions are soft, add 1 tablespoon minced garlic and 1 tablespoon minced fresh ginger to the pan. Sprinkle in 1 tablespoon of fresh curry powder and ⅛ teaspoon cayenne pepper. Stir constantly for about 30–45 seconds, just until the spices release their aroma. Be careful not to burn the garlic, as it can turn bitter. This step ensures your curry develops a rich, layered flavor.
- Brown the Chicken: Add 1 ½ pounds of cubed boneless, skinless chicken breasts directly to the pan. Stir well so each piece is coated evenly with the spiced onion mixture. Cook for 2–3 minutes, stirring often, until the chicken pieces are mostly opaque on the outside. This gentle browning locks in moisture and begins building flavor before adding the sauce.
- Prepare the Coconut-Peanut Sauce: In a separate bowl (or directly in the can), whisk ½ cup of full-fat coconut milk until smooth, ensuring the creamy fat layer is fully incorporated. Add 2 tablespoons of creamy peanut butter to the coconut milk and mix until combined. Pour this rich, creamy mixture over the chicken in the pan. Stir carefully to coat each piece evenly, creating a velvety sauce that clings to the chicken.
- Simmer and Cook Through: Reduce the heat to medium and cover the pan with a tight-fitting lid. Let the curry simmer gently for about 5 minutes, stirring occasionally to prevent sticking. Check the chicken for doneness: it should be fully cooked through, tender, and juicy, with an internal temperature of at least 165°F (74°C). The sauce should be creamy, thickened slightly, and infused with the combined flavors of coconut, peanut, and spices.
- Garnish and Serve: Remove the pan from heat. Sprinkle 2 tablespoons of freshly chopped cilantro over the top for a bright, fresh finish. If you prefer, parsley or basil can also be used. Serve immediately over steamed rice, cauliflower rice, or alongside sautéed vegetables for a complete meal.
Notes
- Use full-fat coconut milk for a rich, creamy texture; reduced-fat versions may result in a thinner, less flavorful sauce.
- Ensure the coconut milk is well-stirred before measuring to evenly combine the fat and liquid layers.
- Peanut butter adds creaminess and subtle nuttiness; natural, unsweetened varieties work best.
- Fresh garlic, ginger, and curry powder elevate the flavor—avoid pre-ground spices that have been sitting for months.
- Cubed chicken cooks quickly; cutting pieces evenly ensures consistent cooking.
- This recipe is low in carbs, high in protein, and naturally gluten-free.
Chef’s Secrets for Maximum Flavor
To truly elevate this Thai chicken curry, start with fresh aromatics—garlic, ginger, and curry powder.
Toasting the spices lightly in oil before adding liquid releases essential oils and deepens the flavor.
Don’t rush the browning of the chicken; even a brief sauté develops a subtle caramelized taste.
Stir the coconut milk and peanut butter thoroughly to create a silky sauce that coats the chicken perfectly.
Finally, finishing with fresh cilantro or basil adds a burst of color and freshness, balancing the richness of the curry.
Serving Suggestions to Impress Guests
This curry pairs beautifully with steamed jasmine rice, cauliflower rice, or quinoa for a low-carb option.
For a vegetable boost, serve alongside lightly sautéed bell peppers, snap peas, or spinach.
Drizzle a little lime juice over the finished dish for added brightness.
For a heartier meal, accompany it with a warm flatbread or roti to soak up the creamy sauce.
A side of simple cucumber salad adds crunch and a refreshing contrast to the rich, spicy curry.
Storage Tips for Best Results
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently on the stove or in the microwave at medium power to prevent the coconut milk from separating.
Avoid freezing if possible, as the sauce may become grainy when thawed.
If you must freeze, store the chicken and sauce separately, then combine after thawing and reheat slowly over low heat.
Stir occasionally while reheating to restore the sauce’s creamy consistency.
Frequently Asked Questions
1. Can I substitute chicken with another protein?
Yes! Boneless, skinless turkey or firm tofu works well.
Adjust cooking times slightly to ensure the protein is fully cooked without drying out.
2. Is this recipe spicy?
This curry has a mild to moderate heat from cayenne.
You can increase or decrease the spice by adjusting the amount of cayenne pepper, or add fresh chili for extra kick.
3. Can I use light coconut milk?
While light coconut milk is possible, it will reduce creaminess and richness.
Full-fat coconut milk is recommended for the authentic velvety texture.
4. How can I make it dairy-free?
This recipe is naturally dairy-free since it uses coconut milk instead of cream.
Simply ensure your peanut butter and other ingredients are free from added dairy.
5. Can I meal prep this curry in advance?
Absolutely! Make the curry ahead of time and store it in the refrigerator for up to four days.
Reheat gently, and consider adding fresh herbs just before serving for a vibrant flavor boost.
