Chicken Peanut Butter Curry
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!
Ingredients
- 2 tablespoon 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 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- 1 teaspoon salt, more to taste
- ½ teaspoon 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 tablespoon tomato paste
- 3 – 4 tablespoon 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
Instructions
- Trim and cut the chicken thighs into bite-sized pieces.
- Heat olive oil in a deep 12-inch skillet over medium-high heat. Add chicken and sear for 3 minutes, then flip and cook for another minute.
- Add onion, garlic, and broccoli. Sauté for 4–5 minutes until onions soften.
- Stir in paprika, cumin, cayenne, ginger, salt, and pepper. Cook for 30 seconds until fragrant.
- Add coconut milk, ⅔ cup vegetable broth, chickpeas, tomato paste, peanut butter, and lime juice. Simmer over medium-low heat for 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.
- Garnish with cilantro and peanuts. Serve over jasmine rice, brown rice, or quinoa. Enjoy!
Notes
Chicken: You can substitute chicken thighs with chicken breast.
Coconut Milk: I recommend full fat, but you can use light coconut milk too.
Vegetable Broth: You can substitute with chicken broth.
Make it Vegan: Remove the chicken and add an additional can of chickpeas.
Nutrition
Calories: 370kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 701mg | Potassium: 696mg | Fiber: 7g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 49mg | Calcium: 79mg | Iron: 3mg
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