Go Back
Finished peanut chicken curry served in a cast iron skillet with white rice, fresh cilantro, and lime wedges.
Cassidy Osgood

Creamy Peanut Chicken Curry

A creamy peanut chicken curry made with Thai red curry paste, peanut butter, and a squeeze of lime, loaded with tender chicken and sweet potatoes, then spooned over white rice and finished with fresh cilantro.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 3 chicken breast sliced into 1 inch pieces
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ yellow onion diced
  • 3 cloves fresh garlic minced
  • 1 large sweet potato diced into ½ inch cubes (about 2 cups)
  • 3 cups coconut milk unsweetened, full-fat (1½ 13.5 oz cans)
  • 4 tbsp Thai red curry paste brand suggestion: Thai Kitchen
  • ⅓ cup + 1 tbsp peanut butter creamy
  • 1 tbsp honey
  • 3 tbsp soy sauce
  • 1 lime juiced
  • 1 large handful baby spinach roughly chopped
  • fresh cilantro for serving
  • cooked white rice for serving

Method
 

  1. If serving with rice, go ahead and get that started.
  2. Season the chicken. Slice 3 chicken breasts into 1-inch pieces. In a medium bowl, toss with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly coated.
  3. Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1/2 onion, diced, and cook for about 3 minutes, until softened.
  4. Add the seasoned chicken to the skillet and cook about 3 minutes per side, until nicely browned. Add the 3 cloves minced garlic and cook for 1 more minute.
  5. Add 4 tbsp Thai red curry paste and the diced sweet potato (about 2 cups). Stir and cook for 1–2 minutes to coat the sweet potatoes and toast the curry paste.
  6. Add 1/3 cup + 1 tbsp creamy peanut butter and 3 tbsp soy sauce, stirring until everything is smooth and combined.
  7. Pour in 3 cups coconut milk and bring to a gentle simmer. Simmer for 15–20 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the sauce has thickened.
  8. Turn off the heat and stir in the juice of 1 lime and a large handful of baby spinach until wilted. Serve over white riceand finish with fresh cilantro.