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Peanut butter chicken satay curry in a red pan with coriander.
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5 from 8 votes

Easy Peanut Butter Chicken Curry Recipe

Discover how to make this easy Peanut Butter Chicken Curry in just 30 minutes! Using store-bought Thai red curry paste, this recipe is a unique twist on classic chicken satay curry.
Course Main Course
Cuisine Fusion, Indian, Thai
Prep Time 4 minutes
Cook Time 26 minutes
Total Time 30 minutes
Servings 4
Calories 478kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Mini Chopper
  • Knife
  • Frying Pan

Ingredients

Metric - US Customary
  • 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

Expert Tips:
  • For ease, use a mini chopper to chop the onion, garlic, ginger, and coriander stalks finely.
  • Don't overcook the chicken. To avoid this, make sure you cook the chicken just until it's cooked through and no longer pink. This will ensure that it's tender and juicy.
  • Garnish with coriander leaves and chopped peanuts for extra texture.
 
Variations:
  • 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.
 
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 on high until piping hot. You could also reheat in a pan on the hob.
Freeze - To freeze peanut butter chicken curry, allow it to cool down to room temperature before transferring it to a freezer-safe container. Freeze it for up to three months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Peanut Butter Chicken Curry Recipe
Amount per Serving
Calories
478
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
10
g
Cholesterol
 
151
mg
50
%
Sodium
 
423
mg
18
%
Potassium
 
1179
mg
34
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
56
g
112
%
Vitamin A
 
2273
IU
45
%
Vitamin C
 
53
mg
64
%
Calcium
 
91
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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