Thai Peanut Curry
Creamy, spicy coconut curry with a rich peanut flavor
Ingredients
Instructions
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Prepare the aromaticsHeat the vegetable oil in a large pot or Dutch oven over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
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Cook the proteinAdd the chicken pieces to the pot and cook for 5-7 minutes until they begin to brown on all sides. Add the garlic and ginger and cook for another minute until fragrant.
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Add vegetablesAdd the sliced bell pepper and onion to the pot. Stir to coat with the curry paste and cook for 3-4 minutes until they begin to soften but still maintain some crispness.
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Create the curry saucePour in the coconut milk and bring to a gentle simmer. Whisk in the peanut butter until completely incorporated and smooth. Add the fish sauce and brown sugar, stirring until the sugar dissolves.
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Simmer and reduceReduce heat to low and simmer uncovered for 15-20 minutes, allowing the sauce to thicken and the flavors to meld. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
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Finish with fresh elementsRemove from heat and stir in the lime juice. Taste and adjust seasoning if needed, adding more fish sauce for saltiness, sugar for sweetness, or lime juice for acidity.
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ServeServe the curry over cooked jasmine rice. Garnish with fresh Thai basil leaves and chopped roasted peanuts for added texture and flavor.
Nutritional Information
620
Calories
per serving
28
Protein
g
45
Carbohydrates
g
38
Total Fat
g
18
Saturated Fat
g
5
Fiber
g
12
Sugar
g
950
Sodium
mg
45
Vitamin C
mg
3.2
Iron
mg
Thai Peanut Curry is Also Known As
Panang Curry, Phanaeng Curry, แกงพะแนง, Thai Peanut Coconut Curry or Peanut Panang
