Chicken Peanut Butter Curry

Name: Chicken Peanut Butter Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp extra virgin olive oil; 1 lb skinless chicken thighs (fat trimmed and cut into bite-sized pieces); 1 medium yellow onion (diced); 3 large garlic cloves (minced); 3 cups fresh broccoli (cut into florets); 1 tsp paprika; 1 tsp cumin; ½ tsp cayenne pepper; ½ tsp ground ginger; 1 tsp salt (more to taste); ½ tsp black pepper (more to taste); 1 can 15 oz unsweetened coconut milk ((full-fat or light)); ⅔ - 1 cup low-sodium vegetable or chicken broth; 1 can 15 oz chickpeas (drained and rinsed under cold water); 1 tbsp tomato paste; 3 – 4 tbsp creamy all-natural peanut butter ((I like the one without sugar added)); 1 large lime (juiced); ¼ cup fresh cilantro (chopped); 3 cups fresh baby spinach (optional but adds lots of nutrition without flavor)

This delicious one-pan Thai peanut butter curry is made with juicy chicken thighs, chickpeas, fresh veggies, and creamy coconut milk. It's a high-protein, gluten-free, and dairy-free meal ready in under 30 minutes—perfect for an easy weeknight dinner or meal prep!

one-pan Thai chicken peanut butter curry

I first published this Thai peanut butter chicken curry in December of 2021. I'm just adding more step-by-step photos and tips to make it even easier for you to make!

This Thai peanut butter curry is an easy and healthy dinner. We make it weekly during winter because it's so cozy and comforting. It's packed with protein from chicken and chickpeas, and the peanut butter makes it extra creamy and full of healthy fats. Coconut milk and warm spices give it a rich and cozy flavor.

Everything cooks in one pan, so it's super simple. Just toss the ingredients, let it simmer, and you're done! The peanut butter thickens the sauce, and you can swap the chicken for tofu or add more spice if you like. Plus, you can serve it over rice, quinoa, or noodles for a filling meal.

It's great for meal prep or a quick weeknight dinner. You can enjoy a healthy, high-protein meal without spending hours in the kitchen. It's easy, delicious, and perfect for busy days!

Why you'll love this recipe:

Quick & easy – Ready in under 30 minutes for a hassle-free meal.
One-pan meal – Less clean up!
Nutritious & high-protein – Packed with chicken, chickpeas, and coconut milk.
Incredibly flavorful – Rich, creamy, and perfectly spiced with Thai-inspired flavors.
Meal prep - Make a batch ahead of time for easy lunches or dinners.

The ingredients needed

all ingredients in peanut butter curry in bowls including chicken thighs, onion, garlic, chickpeas, seasonings, broth, cilantro, broccoli, tomato paste, peanut butter, and coconut milk

Chicken thighs – Juicy and tender, they hold up well in curries. You can swap for chicken breast or tofu for a vegan option.
Onion – Adds depth and a slight sweetness to balance the flavors. Yellow or red onion both work well.
Garlic – Essential for bold, aromatic flavor. Fresh is best, but garlic powder can work in a pinch.
Broccoli – Adds a pop of color, fiber, and nutrients. You can substitute with bell peppers, carrots, or zucchini.
Paprika, cumin, cayenne, and ginger – These spices bring warmth, depth, and a hint of heat to the curry. Adjust the cayenne if you prefer a milder dish.
Coconut milk – Creates a creamy, rich texture that pairs beautifully with the peanut butter. Light or full-fat, both work!
Vegetable broth – Helps thin out the curry while adding extra flavor. Chicken broth works, too.
Chickpeas – A great source of plant-based protein and fiber, making the dish heartier.
Tomato paste – Adds a touch of acidity and richness to balance the creamy coconut milk.
Peanut butter – The star of the dish! It adds a nutty, creamy flavor and makes the curry extra comforting. Use natural peanut butter without added sugar for the best texture.
Lime juice – Brightens up the flavors and cuts through the richness. Fresh lime juice is best!
Cilantro – Adds freshness and a pop of color. If you're not a fan, Thai basil or parsley works too.
Baby spinach – Wilts into the curry for an extra boost of greens. You can also use kale or bok choy.

How to make chicken peanut butter curry

cutting up chicken thighs into bite sized pieces before cooking

Heat olive oil in a deep 12-inch skillet over medium-high heat and dice up chicken thighs into bite-sized pieces.

searing chicken thigh prices in olive oil in a pan

Add chicken and sear for 3 minutes, then flip and cook for another minute.

Adding in onion, garlic, and fresh broccoli to pan

Add the onion, garlic, and broccoli. Sauté for 4–5 minutes until the onions soften. Then, stir in the paprika, cumin, cayenne, ginger, salt, and pepper.

Add coconut milk, vegetable broth, chickpeas, tomato paste, peanut butter, and lime juice then simmering over medium-low heat for 5 minutes

Add coconut milk, ⅔ cup vegetable broth, chickpeas, tomato paste, peanut butter, and lime juice. Simmer over medium-low heat for 5 minutes.

stirring in cilantro and baby spinach, then simmer for another 5 minutes

Stir in cilantro and baby spinach, then simmer for another 5 minutes. For a thinner curry, add the remaining ⅓ cup vegetable broth. Adjust seasoning as needed.

healthy thai peanut butter chicken curry in a pan

Garnish with cilantro and peanuts. Serve your chicken peanut butter curry over jasmine rice, brown rice, or quinoa. Enjoy!

Top Tips

Sear the chicken first – Browning the chicken adds extra flavor and locks in the juices, making it more tender.
Let it simmer – Allowing the curry to cook for a few extra minutes helps blend the flavors and thicken the sauce.
Don't skip the lime juice – A splash of fresh lime juice at the end brightens the curry and balances the richness.

Equipment

Large deep skillet (12-inch)
Cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Can opener

Substitutions & Variations

Make it Vegan – Use tofu or tempeh instead of chicken.
Add noodles – Serve the curry over rice noodles or ramen for a noodle bowl twist.
Chicken thighs → Chicken breast, tofu, or shrimp
Olive oil → Avocado oil or coconut oil
Fresh Broccoli → Use frozen broccoli or bell peppers, carrots, or zucchini
Chickpeas → White beans or lentils
Coconut milk → Heavy cream (if not dairy-free)
Peanut butter → Almond butter or cashew butter
Vegetable broth → Chicken broth or water with a bouillon cube
Lime juice → Lemon juice or rice vinegar
Baby spinach → Kale or bok choy
Cilantro → Thai basil works well

Storage

Leftover chicken peanut butter curry can be stored in an airtight container in the fridge for up to 4 days. Make sure to let them cool before storing. For more extended storage, freeze the curry in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.

When reheating, cook on low heat on the stovetop, add a splash of broth or water to loosen it up, or microwave in 30-second intervals, stirring in between to ensure even heating.

one-pan Thai peanut butter curry with spinach, chickpeas, broccoli and coconut milk

Frequently Asked Questions

Can I make this curry ahead of time?

Yes! This curry tastes even better the next day, so feel free to make it a day or two in advance. Store it in the fridge and reheat when ready to serve.

Can I use chicken breasts?

Yes, you can definitely use chicken breasts instead of chicken thighs! Just remember that chicken breasts cook a bit faster and can be drier than thighs, so be sure not to overcook them. You can also slice the chicken breasts into smaller pieces to help them cook more evenly and quickly.

Does peanut butter thicken curry?

Yes, peanut butter helps thicken the curry and adds a creamy texture. It blends well with the coconut milk and broth, giving the curry a rich, velvety consistency. If you want a thicker curry, you can add a little extra peanut butter or let it simmer for a bit longer to allow the sauce to reduce.

Is this recipe gluten-free?

Yes, this curry is naturally gluten-free! Just be sure to check your broth and any other packaged ingredients for hidden gluten.

Can I make this peanut butter curry vegan?

Yes, you can easily make this peanut butter curry vegan! Simply swap the chicken for tofu or tempeh. Be sure to use vegetable broth to keep it fully vegan.

Can I freeze the curry?

Yes, you can freeze the curry for up to three months. Store it in a freezer-safe container, and when ready to eat, thaw it in the fridge overnight before reheating.

one-pan peanut butter curry with chicken and veggies

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