Thai Peanut Chicken

Another Half Baked Harvest recipe for the win! You’d think I’d have made all her recipes by now, but no, she has a ton and guys, they’re ALL AMAZING! This quick weeknight Thai Peanut Chicken recipe included!

This chicken recipe has a bold, peanuty flavor, with lots of sauce and the best taste leaving you wanting to lick the bowl clean after every single bite! With just a few ingredients I had on hand already in my pantry, I was able to whip this up in no time.

I got many ‘YUM, Mommy” from both girls tonight and that’s a big win in my book. Matilda might have even licked the spoon I was using to spoon extra sauce on top. Love Love Love this one!!

Thai Peanut Chicken

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 1/2 pounds boneless, skinless chicken breasts, sliced or left whole
  • 3-4 tablespoons Thai red curry paste
  • 2 teaspoons fresh ginger, grated
  • 3 tablespoons sesame oil
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 (14 ounce) can full-fat coconut milk
  • 1/4 cup soy sauce
  • 1/2 cup creamy peanut butter
  • Juice of 1 lime
  • Steamed rice, for serving
  • Roasted peanuts and Persian cucumbers, for serving


  1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.img_1666
  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.img_1668
  3. Reduce the heat to low. Add the coconut milk, soy sauce, and 1/4 cup water. Partially cover and simmer for 15-20 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 2-3 minutes (there will be a lot of sauce).img_1671
  4. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers and an extra drizzle of sauce. Enjoy!img_1675

Slightly adapted from: – instant pot and slow cooker cooking instructions available in original recipe here.

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