Whip up this easy peanut butter chicken curry recipe in just 30 minutes! Perfect for busy weeknights when you don't have much time to cook.
Not only is this creamy chicken satay curry bursting with flavour, it's also packed with protein, making it a hearty and healthy dinner option!
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This is a great chicken curry recipe to have up your sleeve when you've got to get dinner on the table fast!
Made with smooth peanut butter, store-bought Thai red curry paste, and tender chicken pieces, it's a complete doddle to make!
👩🍳Love chicken curry? Try my slow cooker chicken curry next!
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✔️ Why you'll love this recipe!
- Prepare this delicious meal in under 30 minutes with just a few simple steps.
- Rich in protein and healthy fats, it's a balanced and nutritious option.
- Serve with rice, cauliflower rice, noodles, or on its own, and adjust the spice level to your liking.
- Uses simple, affordable ingredients and is freezer-friendly for batch cooking.
Made this a few times now for my family when we all get together, its loved by everyone! I used thighs in mine the last time and it was delish, thank you! 🙂
- Liv
🛒 Ingredient notes
Chicken - I like to use 4 boneless skinless chicken breasts, but you could substitute with 8 boneless chicken thighs if you prefer. Cut the chicken into large bite-size chunks.
Oil - use olive oil for frying the base curry ingredients.
Onion - 1 onion, peeled and finely chopped.
Garlic - 3 cloves of garlic, peeled and finely chopped.
Ginger - 2cm of fresh ginger, peeled and grated or finely chopped.
Red Chilli - I use half a red chilli for heat, but leave this out if you prefer a milder curry.
Coriander Stalks - finely chopped for lots of flavour. Reserve the leaves for the garnish.
Red Pepper - deseeded and chopped.
Thai Red Curry Paste - use a good quality store-bought curry paste, or make your own at home!
Peanut Butter - any brand of smooth creamy peanut butter you have.
Natural Yogurt - helps to balance out the heat and thicken the sauce. Use full-fat natural yogurt. Low-fat yogurt may split when heated.
Stock - chicken stock made with a stock pot or stock cube. Or use homemade chicken stock if you have it to hand.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the oil in a non stick pan and fry the chopped onion, garlic, ginger, coriander stalks, and red pepper over a medium heat for 3-4 minutes.
Two: Stir in the Thai red curry paste and cook for 1 minute.
Three: Turn up the heat and add the diced chicken breasts. Cook for 4-5 minutes until the chicken pieces have changed colour.
Four: Whisk together the peanut butter, natural yogurt, and hot chicken stock in a jug and pour it over the chicken. Simmer for 15-20 minutes until the chicken is cooked through.
Top Tips
- Chop the onion, garlic, ginger, and coriander stalks using a mini chopper.
- Garnish with coriander leaves and chopped peanuts for added texture, and a squeeze of fresh lime juice to balance the creaminess of the peanut butter.
🍴 Serving suggestions
Serve the creamy peanut chicken curry with jasmine rice, cauliflower rice, brown rice, turmeric rice, or noodles.
You can also serve the curry with a side of cucumber raita or mango chutney for added flavour.
📖 Variations
- Make the chicken satay curry spicier and add a whole red chili, instead of just half.
- Add more vegetables. Leftover roast sweet potato cubes, green beans, courgette (zucchini), mushrooms, baby spinach, or baby corn would work well.
- Swap the chicken for Quorn pieces for a meat-free peanut butter curry.
- Use beef, lamb, or prawns instead.
- For a creamier peanut butter chicken curry swap half the natural yogurt for coconut cream or full-fat coconut milk.
🥡 Storage
Store - after cooking your peanut butter chicken curry, allow it to cool down to room temperature before storing it in an airtight container. Place the container in the fridge and make sure it's eaten within three days.
Reheat - place the curry in a microwaveable bowl and reheat in the microwave on high until piping hot. You could also reheat it in a pan on the hob.
Freeze - allow it to cool down to room temperature before transferring it to a freezer-safe container. Freeze it for up to three months. Defrost in the fridge before reheating.
❓ Frequently asked questions
Yes, you can make peanut butter chicken curry ahead of time and store it in the fridge or freezer. It's a great dish for meal prep or for making in advance for a busy week. Just be sure to store it in an airtight container and reheat it in the microwave.
Yes, crunchy peanut butter will add extra texture to the curry.
Yes, if you have a peanut allergy or prefer a different flavour, you can substitute peanut butter with almond butter or cashew butter.
You can increase the spice level by adding more Thai red curry paste or by adding dried chilli flakes.
Smooth, unsweetened peanut butter works best for this recipe as it blends well with the other ingredients and doesn't add any additional sugar to the dish.
😋More curry recipes to try
😋More chicken recipes you might like
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Recipe
Easy Peanut Butter Chicken Curry Recipe
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Equipment
- Chopping Board
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 3 Garlic Cloves peeled and finely chopped
- 2 cm Fresh Ginger peeled and finely chopped
- ½ Red Chilli deseeded and chopped
- 1 tablespoon Coriander Stalks chopped
- 1 Red Pepper deseeded and chopped
- 2 tablespoon Thai Red Curry Paste
- 4 Chicken breasts diced
- 5 tablespoon Smooth Peanut Butter
- 150 g Natural Yogurt
- 150 ml Chicken Stock
Instructions
- Heat the oil in a non stick pan and fry the chopped onion, garlic, ginger, chilli, coriander stalks, and red pepper over a medium heat for 3-4 minutes.1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 2 cm Fresh Ginger, ½ Red Chilli, 1 tablespoon Coriander Stalks, 1 Red Pepper
- Stir in the Thai red curry paste and cook for 1 minute.2 tablespoon Thai Red Curry Paste
- Turn up the heat and add the diced chicken breasts. Cook for 4-5 minutes until the chicken pieces have changed colour.4 Chicken breasts
- Whisk together the peanut butter, natural yogurt, and hot chicken stock in a jug and pour it over the chicken. Simmer for 15-20 minutes until the chicken is cooked through.5 tablespoon Smooth Peanut Butter, 150 g Natural Yogurt, 150 ml Chicken Stock
- Garnish with coriander leaves, chopped salted peanuts, and lime wedges.
Notes
- Make the chicken satay curry spicier and add the whole red chili, instead of just half.
- Add more vegetables! Leftover roast sweet potato cubes, baby spinach, or baby corn would work well.
- Swap the chicken for Quorn pieces for a meat-free peanut butter curry.
- For a creamier curry swap half of the natural yogurt for coconut cream.
Elizabeth says
This looks like a yummy comfort food recipe. I'm always looking for new chicken recipes, so thanks for sharing!
dina and bruce miller says
We have all the ingredients! Can not wait to make this! Yum!
Dannii says
One of our favourite curries and such a good way to use peanut butter.
Shadi Hasanzadenemati says
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Tara says
Oh yum! You had me at just 30 minutes. The flavors sound amazing with the peanut butter. Definitely perfect for weeknights.
Liv says
Made this a few times now for my family when we all get together, its loved by everyone! I used thighs in mine the last time and it was delish, thank you 🙂
Allyson says
Used a peanut butter mole…delicious! Served with coconut rice. Lots of steps in recipe.