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A flavorful bowl of Peanut Butter Curry is shown as the featured image for this recipe.

Perfect Peanut Butter Curry

This Peanut Butter Curry recipe blends creamy peanut butter with savory spices and tender protein for an unforgettable dish. Customizable to your spice preference and veggie choices, this quick and easy meal is perfect for weeknight dinners and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2025
Course: Main Course
Cuisine: Thai-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, cut into bite-sized pieces or tofu
  • 2 tablespoons vegetable oil or coconut oil
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 1- inch piece of ginger, grated
  • 2-3 tablespoons red curry paste
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets or other veggies
  • ½ cup creamy peanut butter
  • 1 cup chicken broth or vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1-2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar or honey/maple syrup
  • ½ teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro, chopped for garnish
  • Chopped peanuts for garnish
  • Lime wedges for garnish
  • Cooked rice or quinoa for serving

Equipment

  • Large skillet or wok
  • knife
  • cutting board
  • Grater
  • Measuring spoons
  • Measuring cups
  • Spatula or spoon
  • Serving bowls
  • Rice cooker or pot (for rice or quinoa)

Method
 

  1. Heat the oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  2. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly.
  3. Add the chicken (or tofu) to the skillet and cook until browned on all sides.
  4. Add the sliced bell peppers and broccoli florets and cook for 5-7 minutes, until tender-crisp.
  5. Pour in the coconut milk, chicken broth, soy sauce, lime juice, and brown sugar. Stir well to combine. Add the peanut butter and stir until dissolved and the sauce is smooth.
  6. Bring the curry to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened. Stir occasionally.
  7. Taste and adjust the seasonings as needed.
  8. Serve hot over cooked rice or quinoa. Garnish with fresh cilantro, chopped peanuts, and lime wedges.

Notes

Adjust the amount of red curry paste and red pepper flakes to your spice preference. Feel free to substitute the chicken with shrimp, tofu, or other proteins. Experiment with different vegetables to your liking. This curry is even better the next day! For an extra creamy curry, try adding a tablespoon of coconut cream or a swirl of heavy cream at the end.