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If you’re craving something cozy, saucy, and fast—this Thai peanut chicken checks every box. Tender chicken tossed in a silky, garlicky peanut sauce with bright lime and herbs. It’s the kind of weeknight dinner that tastes takeout-good but happens in one pan.

Make it as mild or as spicy as you like. Serve over steamy rice or noodles and add whatever crisp veggies you’ve got.

overhead photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

Not sure how your chicken dinners were growing up, but mine did not include peanut chicken. It simply was not in the line up as one of my dad’s chicken and rice dinners. In fact, I don’t remember when exactly I was introduced to peanut chicken. It must have been somewhere around the time I started cooking for my family. So, maybe during my high school days? I’m honestly not sure. My point is that for a long time I didn’t know dishes like this chicken ever existed. I thought that the only proper use for peanut butter was either a really good peanut butter sandwich or in my mom’s Special K-Bar’s (that she’s pretty famous for).

The idea of peanut butter and chicken combined together was completely foreign to me back then. But now it’s one of my favorite flavor combinations to switch things up on an average weeknight. I’m sure this doesn’t surprise most of you. I’ve been loving Thai inspired cuisine for a number of years now. There’s so much color and flavor involved that not only is it delicious, but it’s also fun to create…not to mention pretty healthy too.

My point in all of this is that, I didn’t grow up enjoying foods like today’s recipe, but I sure wish I had. This peanut chicken is the ideal weeknight dinner for when you’re feeling a little bored with typical chicken and rice combinations.

prep photo of raw chicken

The inspiration…

The inspiration for this recipe came from two sources. First, I now have springtime recipes in my head at all times. I’m craving plenty of fresh herbs, color, and recipes that still feel hearty, but are nice transitional recipes to lead us into spring…in only eight days!

Second, I’ve been receiving a lot of requests for new ways to use the Instant Pot. This concept felt pretty new and exciting to me. Though I will say it took me a while to test and get just right.

prep photo of Thai peanut chicken in instant pot

Here is exactly how to make this…

As I mentioned, this can be made in the instant pot, slow cooker, or on the stove-top. I prefer using the instant pot, but either method is great. The instant pot always leaves me with perfectly tender chicken that’s never dry, plus it’s so easy.

Start by tossing the chicken with Thai red curry paste and ground ginger, which is key to creating a really flavorful chicken. Sear the chicken to give it even more flavor. Then toss fresh basil, cilantro, and additional Thai red curry paste. Stir this all together, then add coconut milk.

Next, add a touch of soy sauce and a splash of fish sauce. If you don’t enjoy fish sauce you can certainly use low sodium soy sauce instead. But as I always seem to be saying lately, I recommend giving the fish sauce a try. It adds a very savory, salty flavor.

If using the instant pot, lock the lid and let it do its thing.

overhead close up photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

Next up…peanut butter.

It’s important to stir the peanut butter into the sauce once the chicken has fully cooked. I found when I added the peanut butter earlier, the chicken either burned or the sauce had an odd texture.

Finally, finish with lime juice.

I do want you to know that there will be a good amount of peanut sauce surrounding your chicken. The sauce thickens a bit as it cools, but we love serving the chicken topped with additional sauce. So use the sauce to your liking.

side angled photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

Add some spicy lime mango.

Basically this is salsa, but we’re going to call it spicy lime mango. It’s not necessary, but I find it very delicious when paired with the savory flavor of this peanutty chicken. It also adds a nice tropical flare.

Finish with some steamed rice, add some sliced cucumbers, and a sprinkle of roasted peanuts, plus some fresh herbs. Alternatively, you could serve the chicken and sauce on its own or over brown rice for a whole grain option. Rice noodles would also be delicious.

And just like that, dinner is done. It’s pretty, it’s easy, and it’s even healthy too. You could serve this alongside roasted broccoli or steamed bok choy for added greens.

FAQ:

Can I make this mild for kids?
Yes—skip the chili paste at first, then stir in a little at the end for the adults. You can also add more coconut milk to soften any heat.

What peanut butter works best?
Creamy no-stir blends make the smoothest sauce. If using natural PB, warm and whisk well so the oils fully emulsify.

How do I keep the sauce from splitting?
Keep the heat moderate and whisk in liquids gradually. If it looks oily, add a tablespoon of water or stock and whisk until glossy again.

What’s the best side to serve with this?
Steamed jasmine rice or rice noodles are classics. Add something crisp and fresh—cucumber, herbs, or a quick limey slaw—for balance.

overhead close up photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

If you make this Weeknight Thai Peanut Chicken with Spicy Lime Mango, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Weeknight Thai Peanut Chicken with Spicy Lime Mango

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 493 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Spicy Lime Mango

US Customary - Metric

Instructions

Stove Top

  • 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
    3. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Note, there is going to be a lot of sauce.
    4. To make the spicy lime mango. Combine all ingredients in a bowl.
    5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Instant Pot

  • 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Turn the instant pot off. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Cover and cook on high pressure for 8 minutes.
    3. Once done cooking, use the natural or quick release function. Stir in the peanut butter and lime juice. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the sauce has thickened. Note, there is going to be a lot of sauce.
    4. To make the spicy lime mango. Combine all ingredients in a bowl.
    5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Slow Cooker

  • 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
    3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce.
    4. Finish as directed above
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This post was originally published on March 11, 2020
4.40 from 505 votes (378 ratings without comment)

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Comments

  1. 5 stars
    I made this dish tonight in the slow cooker. It was delicious. My family loved it. It was the first time I’ve used curry paste and fish sauce. I hope to see more recipes with these ingredients. Thanks Tieghan for always keeping it interesting!

    Mary Anne

    Reply

  2. 5 stars
    Great recipe. We absolutely recommend this. We added avocado to the garnish and it is a must. Will be in the regular rotation

    Reply

  3. 5 stars
    This is absolutely delicious! I love all of your recipes but this is my new favorite go-to. Did it on the stove in my Dutch oven. Thank you for another YUM recipe!!

    Reply

  4. 5 stars
    I followed the recipe pretty much as printed, with the following exceptions:
    Fresh ginger paste instead of dried Ginger
    NO CILANTRO! (I don’t like it)
    Dried basil instead of fresh
    I put the sauce over rice noodles.
    I have to say that this is one of the best Thai dishes I have tried. I used chicken breast, and it was moist and very tender. I cooked my dish in my cast iron cooker on the stove top. After I had cooked the chicken in all of the spices and then added everything else, I turned the heat way down low put the lid on it jus tilted a little, and let it cook for about an hour. I added the peanut butter and lime juice at the end, and stirred it in. As far as the spicy lime mango, I prepared it as is, and it was delicious enough to almost eat it by itself!
    Instead of just sliced Persian cucumbers, I made some quick pickles and served those with it. I just can’t begin to tell you all the flavors that were there: the spicy curry, the tartness of the citrus juices, the heat from which I love, and the cooling smoothness of the coconut milk and peanut butter. I could almost eat this every day the rest of my life, and die happy! Thank you for a great recipe, and there is still room to tweak it if I want.

    P.S. leftovers for lunch the next day were very anticipated, and I think almost even better van the day before! Sorry that this comment is so long… I really do get into my cooking! God bless

    Reply

    1. Wow this was so amazing to read!! I am so happy you loved this recipe, Pam! Thank you so much for trying it and I hope the leftovers are just as good! xTieghan

      Reply

  5. 5 stars
    I made this last night, absolutely delicious especially when paired with the spicy lime mango. Thank you for sharing such an amazing recipe!

    Reply

  6. 4 stars
    Where is the total carb information? Keto/Carnivore base their diet on 20g total carbs a day or less. Are we to guesstimate the carbs included in this recipe? This mistake takes an outstanding 5 star recipe and reduces it to 1 star!

    Reply

    1. Hi Debbie! I actually do not provide that information. I am sorry about that! I would recommend using an online food calculator if you would like to find that out! Please let me know if you have any other questions! xTieghan

      Reply

  7. 3 stars
    Mixed reviews from my family on this one. I made it tonight and enjoyed it but we all agreed it was a bit salty. I did not have low sodium soy sauce on hand & I used the fish sauce so I would definitely recommend following the instructions to use low sodium soy sauce. I used the crockpot method & overall the texture of the sauce & chicken was a bit chalky. We all agreed that a touch sweetness as well as some spice would have been nice flavor enhancements. We served with rice noodles and broccoli which worked well.

    Reply

    1. Hi Heidi! Thank you for trying this! I hope it turns out better with low sodium soy sauce. Please let me know if there are any questions I can help with! xTieghan

      Reply

  9. Hi Tieghan, love your web site and recipes, I have so much luck with them working for us. Great variety too. Can you help us all out and highlight some recipes that we can make with our standard cupboard stock during the COVID-19 outbreak. I have beans, rice, corn, frozen and canned vegetables, etc…and typical baking needs. I want to restrict time going out to the market. Thanks!

    Reply

  10. This recipe looks amazing. However, we try to minimize the extra pans as much as possible, is it possible to skip the searing step?

    Reply

    1. Hey Sofia! Sure, no problem. You can skip searing the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  11. 5 stars
    Can’t way to try this one. We love peanut chicken. I have a really good recipe, but this looks even better. The toppings especially.

    Reply

  12. I didn’t grow up eating chicken with peanut butter either, but love it now,

    Always love your instant pot recipes. I have a couple of dedicated instant pot recipe books, but in reality it’s your recipes for it I use. Also love that you offer an alternative cooking method, so those without one don’t miss out,

    Looks amazing, a must make. Xx

    Reply

    1. Thank you so much Kelly! I am so glad you are enjoying the instant pot recipes and I hope continue to! xTieghan

      Reply

  13. Do you think this would work with almond butter rather than peanut butter? My daughter has a peanut allergy.

    Reply

    1. Hi Robin! I think that should turn out amazing for you! Please let me know if there are any other questions I can help you with! xTieghan

      Reply

  14. I so appreciate that you always give options on how to cook – instant pot, slow cooker or stove top. I just haven’t broken down and purchased an instant pot yet and love that i can still make your yummy recipes without trying to figure out what needs to be changed for what I have. Thanks!

    Reply