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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
Love this! So delicious! Can you freeze the sauce extra sauce?
Hey Katie,
You could totally freeze the extra sauce! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could this recipe be made with seafood? Love to know your thoughts! Thanks!
Hey Tavia,
Sure, shrimp or a mild white fish would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe, now three times. It does call for a lot of ingredients, but it is so simple and almost fool-proof. As soon as you add the cocunut milk and the curry paste, the aroma is overwhelmingly delicious. It is definitely a recipe that has expanded my staple cabinet to curry paste, cocunut milk and peanut butter – all so inexpensive. My other new “go-to” recipe is the ramen carbonara – another fool-proof recipe.
I am really glad this turned out so well for you, Cindy! Thank you for trying it! xTieghan
The dish was excellent. I used all of the ingredients, and I only omitted the cucumber. It was as good as any Thai restaurant. I have leftover sauce, and I am making it again tonight. There were a lot of ingredients, but it was relatively easy. Thank You!
Thank you so much Cindy!! xTieghan
Just made this Friday and it was delicious! Please post more instant pot recipes, because the cleanup was such a breeze. I used rice noodles instead, and I didn’t have any mangos, but this was still fabulous. I found it actually tasted better the second day because the sauce had thickened up. The chicken was so tender and full of so much flavour. I’m so happy this dish didn’t require any extra salt. Can’t wait to try more of your recipes. Tomorrow seems like a good day for it ?
That is so great! I am really glad this turned out so well for you, Rachel! xTieghan
Recently found your site and have loved every recipe so far. This was another big hit! Thank you so much!
Thank you so much Liz! I am really glad you enjoyed this recipe! xTieghan
Used 3 lbs of chicken instead of 1 1/2 & kept all other measurements the same (other than the cilantro and oil which I doubled & used the whole 4 oz of Red Curry Paste), it turned out amazing! I omitted the fish sauce because I did not have any. If you are only using 1 1/12 lbs of chicken I would recommend starting off with 1/4 cup of peanut butter & tasting it before adding more. I used 1/2 cup for my 3 lbs of chicken & it was more than enough! I would definitely make this again, it was a huge hit with my family!
I am so happy to hear that Bridhi!! Thank you so much for trying this one! xTieghan
This has become a standard in our kitchen – easy and delicious ! I usually add a few more veggies at the end – water chestnuts, bamboo shoots, red peppers, but otherwise don’t change any of it. Serve over riced cauliflower or rice or even bowl of spinach.
Amazing! Thank you for trying this, Scoop! xTieghan
This has become one of our favorite recipes! I definitely recommend using the fish sauce. I use my Breville pressure cooker. I love that you give multiple cook options.
Thank you so much Vicki! I hope you continue to love this and others! xTieghan
We made this for dinner tonight. Easy and delicious.
Thank you so much Angela! xTieghan
Such a good combo of flavors, and so easy to make! Very delicious!
Thank you Betsy! That is amazing to hear! xTieghan
I’m so excited to try this recipe in my crockpot, but my store didn’t have red curry paste. Can I use red curry sauce instead? The ingredients in the red curry sauce I have from Trader Joe’s are: water, dried coconut milk, red chili pepper puree, onion puree, garlic puree, ginger puree, sugar, cornstarch, salt, and canola oil.
Hi Karin,
I haven’t tried this, but I don’t see why it wouldn’t work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was absolutely delicious! Even better than Thai takeout. I made it in my instant pot. Definitely saving this recipe to make again in the future 🙂
Thank you so much Samatha! xTieghan
I just discovered your site and all your recipes and I am obsessed!! I made this today in my instapot and it was delicious!! I have many of your recipes in my near future I am going to make now! 🙂
Amazing!! Thank you so much Tia! xTieghan
I never really cook and but I was craving peanut butter chicken. This recipe was actually easy to do and tasted great! It just took a little longer than 2 minutes to brown. This was so flavorful and my whole family loved it. Thanks for this great recipe!
Thank you Sean! I am really glad this recipe turned out so well for you! xTieghan