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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.
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.
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.
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.
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.
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.
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
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.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 3-4 tablespoons Thai red curry paste using more or less to your taste
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup fresh Thai basil or regular basil chopped
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1 (14 ounce) can full fat coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce (optional, but recommended)
- 1/2 cup creamy peanut butter
- juice of 1 lime
- steamed rice, for serving
- roasted peanuts and Persian cucumbers, for serving
Spicy Lime Mango
- 1 mango, diced
- 1 jalapeño, seeded and chopped
- juice and zest from 1 lime
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
This post was originally published on March 11, 2020
Delicious! Made as directed and it turned out really great.
Thank you so much Vanessa! I am so glad this turned out so well for you! xTieghan
YES. just yes. This was delicious. The spicy lime mango – the peanut butter – the curry – all the flavors. I made this tonight and I look forward to cooking this for friends! This is delicious!
Thank you so much Kerry! I am so happy to hear that! xTieghan
Made this tonight as is, definitely will be added to the rotation. I loved the spicy lime mango.
Thank you Marsha! xTieghan
We loved this so much! I’ve made curries & peanut sauces with these exact ingredients, but marinating the chicken just before cooking really added an extra layer of flavor. The tangy jalapeño lime mango did an excellent job of breaking up the richness of the peanut sauce. I’ve been sharing this recipe with everyone since we’re all on lockdown. I’m looking forward to making many more HBH recipes to break up our normal meal rotation in the next few weeks…months & beyond!
Hi Katie! I am so glad this recipe turned out so well for you! Thank you for trying and sharing it! I hope you are staying well and healthy! xTieghan
Absolutely incredible!! Made it in the instant pot and only change i made was to whisk in a little bit of cornstarch to thicken up the sauce. Everyone in my family raved about it!!
Thank you so much Carolyn! I am so glad this turned out so well for you! xTieghan
Made this tonight and it was absolutely delicious! Reminded me of the sauce a dragon bowl food cart in my town has that I adore. Now I can make it myself! So amazingly good. Thanks for the recipe!!
Thank you Jillian! I am glad this turned out so well for you! xTieghan
We LOVE this in our house. We’ve made this a couple times now and every time we can’t get enough of it. Literally so easy to make and SO DELICIOUS!
Thank you so much Becca! I am so glad this turned out so well for you! xTieghan
Hi! Any thoughts on how leftovers freeze? This kind of food is right up my alley but not the rest of my family’s. Would love to make for me and freeze off portions for later. Thanks!
HI! The chicken and sauce freeze great together!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this, it was absolutely divine!!! I added some Plain mango to the sauce as well, because I was a bit zealous and cut up too much. The flavors were complex and balanced and I was so grateful for the extra sauce.
Thank you so much Lauren! I am so glad this turned out so well for you! xTieghan
Sauce was delicious but for some reason my peanut butter clumped in the sauce and didn’t mix even after simmering for approx 10 mins.
Any ideas? Should I have melted the peanut butter prior? It was at room temperature.
HI! What brand peanut butter did you use? I am really not sure why it would clump up. Did it burn possibly?
Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
So flippen yummy
Thank you so much Nikki! xTieghan
Hello! How can you tell when the chicken is done? Did you use a meat thermometer?
Thanks!
Hi Lindsay! You can definitely use a meat thermometer or just cut one of the pieces in half and see if the middle is no longer pink or raw! Please let me know if you have any other questions! xTieghan
I made this last night and it was soooo good!!! It was also really easy to make (I made it in the crock pot). I will definitely make this again! Thank you for this delicious recipe ?
Thank you Kimberly! I am so glad this turned out so well for you!! xTieghan
5 out of 5 agreed- put this on the regular rotation! Used boneless pork loin chops as the store had zero chicken. It was fabulous!
So glad this turned out so well for you! And yes, encouraging you all to use what you can! Thank you Jennifer! xTieghan
I had to come right on here This morning to write this! I am a fan of all your recipes. My husband and sons are too! And this recipe did not let us down. With all that’s going on right now in the world, I’ve wanted to keep things as normal for my kids as possible. And that includes yummy home cooked meals. It’s been so hard to find ingredients, but when I saw this recipe I got so excited bc I had everything! This is prob by far my most favorite recipe I’ve ever made! The flavors are amazing. My husband and 2 and 4 year olds gobbled it up too! Thanks Tieghan!
Hi Megan!! It is the best when you already have all the ingredients, especially at a time like this! I am so glad you and your family enjoyed this recipe and I hope you are all doing well! Thank you! xTieghan