Thai Peanut Curry Chicken Recipe (Better Than Takeout)
This Thai Peanut Curry Chicken is a creamy blend of chicken, coconut milk, red curry paste, and peanut butter simmered with carrots, potatoes, and onions. Rich flavors fused under pressure for a better-than-takeout experience in just 30 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 carrots cut into bite size pieces
- 2 medium potatoes cubed small for quick cook
- ½ yellow onion diced
- 2 chicken breasts cut into cubes
- 2 tablespoon olive oil or coconut/vegetable oil
- 2 teaspoon ground ginger
- 2 teaspoon minced garlic
- 1 4oz jar red curry paste
- 2 cans coconut milk
- ¼ cup + 2 Tbsp peanut butter creamy
- 5 tablespoon brown sugar
- 4 teaspoon soy sauce
- 1 lime juice only
Instructions
Instructions
- Heat your olive oil in a big skillet or your pressure cooker pot over medium heat.
- Add your diced onion, ginger, and garlic. Sauté for 2-3 minutes until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes to bring out flavor.
- Toss in cubed chicken breasts. Brown on all sides for about 5-6 minutes.
- Add chopped carrots and potatoes. Stir everything together well.
- Pour in the coconut milk. Bring to a gentle boil.
- Put the lid on the pressure cooker. Cook for 15-20 minutes until veggies are tender and chicken is cooked.
- Release the pressure. Stir in peanut butter and simmer for 5 more minutes. Add brown sugar, soy sauce, and lime juice.
- Serve hot over rice or noodles.
Notes
Serve with jasmine rice and chopped peanuts for extra flavor and crunch. Store leftovers in the fridge or freezer.