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thai chicken peanut curry

Thai Chicken Peanut Curry

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5 from 2 reviews

  • Author: Katherine
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x


A fragrant, mildly spicy Thai chicken peanut curry with sweet baby corn makes for an easy weeknight dinner! You’ll love this Thai peanut curry!


  • 1 lb chicken, sliced
  • 1 tbsp avocado oil (sub vegetable oil)
  • handful cilantro, leaves removed, stems diced
  • 34 green onions, diced
  • 34 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. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned.
  2. Combine the curry paste and peanut butter, and add to the pan. Fry for 1 minute, stirring continuously. Add the sugar, soy sauce, and coconut milk, and bring to a boil. Simmer for 12-15 minutes, continuing to stir every few minutes.
  3. Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender. Stir in the lime juice.
  4. Serve over rice, topping with peanuts and cilantro.

Leftovers will keep for 2-3 days in a sealed container in the refrigerator, or in the freezer for up to 2 months. Thaw overnight in the refrigerator and re-heat in a pan before serving.


*If you’re new to spice and/or Thai curry, start with 2-3 tbsp.

**I used natural peanut butter, but it’s not a necessity. Peanut butter with added sugar will make the curry sweeter, so you may want to reduce the brown sugar to 1/2 tbsp.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: curries
  • Method: stovetop
  • Cuisine: Thai
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