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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
Yum! This is so good! Made this using rice but will try using rice noodles tonight. Great dish!
Thank you so much Colleen! xTieghan
I’m so excited to make this, I love all your recipes! unfortunately our grocery store is out of red curry paste, Do you have a suggested substitution?
Hi Karly,
I would recommend to try using a homemade recipe for red curry paste! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious!! My husband and I loved it- we love so many of your recipes! We really liked that it wasn’t sweet like the peanut chicken you’d usually think of, and the mango salsa added just the right amount of sweetness and freshness! SO good! I made it the regular way but I’m trying the insta pot way tonight! I’m
Amazing!! I hope you love this just as much in the instant pot! Thank you so much Chloe! xTieghan
I loved this recipe! I had to substitute some things; for example I used bone-in chicken thighs but cut the skin off and made them in the crockpot. I also used crunchy peanut butter which I highly recommend! I love the crunch it added since I didn’t have any peanuts. I served it over sauteed zoodles with some pineapple slaw the cucumbers. So good!
Amazing! I am really glad this recipe turned out so well for you Danielle! Thank you so much! xTieghan
Any chance this freezes..? Toddlers decided to be picky tonight and we have a ton leftover!
Hi Jennifer,
I feel like this has too many fresh ingredients that it wouldn’t freeze all that well. Please let me know how else I can help! xTieghan
If you can’t get mangos, what other fresh topping would you suggest? Thanks!
Hi Maddy,
Pineapple would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made the stove top version and it was delicious! I have always wanted to make something like this at home and this recipe was great!
Thank you so much Stephanie! I am really glad this turned out so well for you! xTieghan
Been looking for a good peanut chicken recipe for a long time and was very happy how this recipe turned out. My boyfriend loved it too. Cut the curry paste amount by half though because he struggles with spicy food and it was perfect.
Hi Sarah! I am so glad this recipe turned out so well for you! Thank you for trying this! xTieghan
So Good!
Thank you Melissa! xTieghan
Can I sub yellow curry paste for the red in this?
Hi Devika,
Yes, just be aware the color will be different:) I hope you love the recipe, please let me know if you have any others questions! xTieghan
Lol at this recipe saying prep time=15 min. Ever grind ginger? That takes at least 15 minutes by itself – I watched my girlfriend do it forever. Then it says cook time is 15 minutes. Uhh how about step 3 which says simmer for 20-3@ minutes?? What kinda voodoo math are we dealing with here?
At the end of the day this was quite tasty.
Hi Ronald! Sorry, I will look at the times again! I am really glad this recipe turned out so well for you though! xTieghan
one of my FAVORITES! So creamy and delicious! It was so easy to make (i didn’t have supplies for spicy lime mango, but it’s great without). Seems like a great meal to make when you have company (and have no idea what they like/dislike).
I am so glad this turned out so well for you! And yes, it is great for company! Thank you so much! xTieghan
Seriously delicious!! Didn’t want it to end. What an awesome recipe that I want to make for my whole family. Thank you thank you!
Aw that is so amazing to hear! xTieghan
I made this for dinner tonight and the flavors were VERY delicious but it was extremely salty. I used low sodium soy sauce, Thai Kitchen red curry paste, and regular ‘ol JIF peanut butter. Maybe that brand of curry paste has a lot of salt, and if I can find natural peanut butter next time, maybe I’ll try using that. I think the fish sauce is probably also very salty so I could cut down on the amount of it but don’t want to eliminate completely because it makes the flavor seem authentic. It really is delicious, but just want to tweak a little for the sodium!
Hi Abby! I am sorry this was a bit too salty for you! I would definitely recommend having PB that does not have salt in the ingredients! Please let me know if there is anything I can help with! xTieghan
This dish looks amazing, I’d like to make it tomorrow evening for my family. You mention there’s “a lot of sauce”. Can I halve the sauce ingredients or should I stick to the recipe as is? I plan on cooking it stovetop. Thanks in advance for your lovely recipes and your help here!
Hi! I would recommend making all of the sauce! I hope you love this recipe! xTieghan