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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
Made this in instant pot. So amazing. Mango salsa adds so much!!! Thank u
Yes!! Thank you so much Chantal! xTieghan
Made the recipe exactly as instructed, and it came out great. There was a lot of extra sauce, but I had it for lunch the next day toss with some noodles. Just as good then.
Amazing!! I am so glad this recipe turned out so well for you Angie!! Thank you! xTieghan
I made this recipe last night with four chicken thighs (skin and bone on) and it was DELICIOUS! I made certain to really crisp the skin. My only comment would be, since there really is A LOT of sauce, to use more chicken so the ratio of chicken to sauce is greater. Sadly I didn’t have any jalapenos for the spicy mango lime so I substituted crushed red pepper (eh, not the same) so next time I’ll be better prepared, but in NY during this time of covid-19 I’m not running to the store for one or two ingredients. My husband commented several times on how delicious this recipe was and it will definitely be in our rotation. I can’t wait to make more things from your site. Thank you for all your cooking options! While I have a pressure and slow cooker, I chose to use my cast iron dutch oven stove top method. Wishing you health, happiness and joyful cooking 😉
Hi Vicki! I am glad this recipe turned out so well for you both! Thank you for trying this and others! xTieghan
Hi, this recipe sounds delicious and I’m planning to make it tonight. The recipe calls for boneless/skinless chicken. I’d planned to use chicken thighs (with bones and skin). Is this an issue? (Longer cooking time) It looks like the prep image above has two pieces of chicken with skin on and one with a bone.
The recipe says boneless skinless yet the prep image looks like two of the pieces have skin and one a bone. Is this an issue keeping skin and bones?
Hi Vicki,
You can use whichever you prefer for this recipe. I hope you love the recipe, please let me know if you have any other questions!
Hi Tieghan, I made this dish last night and it was a huge hit! My husband said it was spectacular and I have to agree. It will definitely be in our regular rotation. During our staying at home time I have been going through all of your recipes to come up with some tasty, different meals and you never disappoint. You are an amazing cook and I love that you put together so many interesting ingredients in different ways. Also, thanks for going to the trouble of giving instructions for stove top as well as instant pot. While I have a pressure cooker and slow cooker, I do more things just on the stove top, so thank you so much! On a last note, you have the most gorgeous food photos I have ever seen! You bring me so much happiness with your recipes and blog, thank you!
Thank you so much Colleen!! I am so glad this recipe turned out so well for you! I hope you continue to love others of mine as well! xTieghan
It took me a long time to make it because I had to make my own Thai paste as I didn’t find any in the supermarkets. I really loved it, the flavours were so interesting and different. Thank you for all your recipes, that’s all I have been cooking since the lockdown and I really enjoy myself.
That is so amazing to hear! I am really glad you have been enjoying my recipes during this and I hope you continue to! Thank you! xTieghan
Hi – could this recipe be safely doubled in a 6 quart instant pot? Thanks!
Hi Sarah,
I worry that 6 quarts would not be large enough to hold the recipe if doubled. Let me know if you give the recipe a try, I hope you love it! xT
I CANNOT STOP THINKING ABOUT THIS MEAL OR MAKING IT. Truly. During quarantine, this meal is getting me through my days. I make a big batch on Sunday in my instant pot and eat it all week, it’s delicious reheated in just the microwave, then I add the salsa, cucumber, and extra herbs. Thank you so much for this recipe, I tell everyone about it and how they can’t live without it any longer!! I’ve made with both almond butter and peanut butter and they’re both excellent, not sure which I like more yet. I am also going to try making it with PB2 soon as well to lighten it up a bit. Thank you so much for this winning recipe!
Hi Alley! WOW I am so glad you are loving this recipe! This is so amazing to read! Thank you! xTieghan
This came out SO good. Creamy and flavorful 🙂
Thank you so much Christina! xTieghan
Hi ! I have made before and love ! But I cannot find red curry paste anywhere recently. Would using green curry paste be a total disaster ? Thanks!
Hi Vanessa! No, that should work fine! I hope you love this recipe! xTieghan
I follow someone on instagram who is cooking from your site, so I started omg OMG delicious you are so talented thank you so much for putting this out there ❤️
Thank you Gayle! I am so glad you like this! xTieghan
Such an amazing recipe! It’s so easy to make and it tastes like you spent hours making it. Definitely a favorite and will be made again in my house 🙂
Hi Bree! I am really glad you and your family enjoyed this one! Thank you so much! xTieghan
This recipe has incredible flavor. So easily to whip together on the stove. I swapped the peanuts and Persian cucumbers with some spring onion and cashew pieces and it was divine!
Thank you so much Carley! xTieghan
Incredible! I made it tonight and I loved it so so much. Incredible flavours and textures.
Amazing! Thank you so much for trying this Aurore! xTieghan
I loved this recipe! So flavorful, satiating and healthy. Thank you, Tieghan!
Thank you so much Christina! xTieghan