This Thai peanut chicken curry balances creamy, savory, sweet, and tangy flavors. Coconut milk and peanut butter form a rich, velvety sauce, while red curry paste and fish sauce provide bold Thai-inspired depth. It’s an easy dump-and-go slow cooker meal with minimal prep that tastes like something from your favorite Thai restaurant. Packed with vegetables and protein, it’s ideal for busy weeknights or meal prep.
Macros per Serving
Makes: 6 servings
Serving Size: 326 g
Calories: 296
Macros: 34g protein / 13g carbs / 13g fat (2g fiber)
How to Log It
Search “Stay Fit Mom Thai Peanut Chicken Curry” in MyFitnessPal or MacrosFirst to track this recipe easily.
Ingredients
A handful of pantry staples and fresh vegetables make a flavorful peanut curry sauce.
For the peanut curry sauce:
- 1 can lite coconut milk
- 2 tablespoons fish sauce
- 3 tablespoons red curry paste
- 1/4 cup peanut butter (about 64 g)
- 3 tablespoons brown sugar (about 45 g)
- Juice of 2 limes
- 1/2 teaspoon ground ginger
For the curry:
- 2 pounds boneless, skinless chicken breast, diced
- 2 medium zucchini, diced (about 300 g)
- 2 medium carrots, diced (about 150 g)
- 1 red bell pepper, diced (about 170 g)
- 2 cups roughly chopped kale (about 60 g)
These ingredients combine into a creamy curry with salty, slightly sweet, nutty notes and bright lime acidity.
What to Serve With Thai Peanut Curry
This curry is versatile and pairs well with:
- Steamed jasmine rice
- Brown rice
- Rice noodles
- Cauliflower rice for a lower-carb option
- Fresh cilantro, chopped peanuts, or extra lime wedges for garnish
A starch to soak up the sauce makes the perfect accompaniment.
Easy Meal Prep Option
This recipe reheats well and is great for meal prep. Divide the curry into airtight containers with rice or noodles for quick lunches or dinners. Flavors deepen after a day, so leftovers often taste even better.
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Supplies Used
- Slow cooker — great for a hands-off dinner.
- Instant Pot — use this if you need dinner faster.
Storing and Reheating
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in the microwave for 2–3 minutes, stirring halfway through. If the sauce thickens after chilling, add a splash of water or coconut milk before reheating to loosen it.
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Thai Peanut Chicken Curry
By: Krista Pool
This Thai Peanut Chicken Curry is a creamy, flavorful slow cooker meal made with coconut milk, peanut butter, red curry paste, and fresh lime juice. Tender chicken and colorful vegetables simmer in a rich Thai-inspired sauce—perfect over rice or noodles for an easy weeknight dinner.
Prep: 10 mins • Cook: 3–4 hrs high or 6–8 hrs low (slow cooker) or 15 minutes high pressure (Instant Pot) • Servings: 6
Ingredients
- 1 can lite coconut milk
- 2 tablespoons fish sauce
- 3 tablespoons red curry paste
- 1/4 cup peanut butter (64 g)
- 3 tablespoons brown sugar (45 g)
- Juice of 2 limes
- 1/2 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breast, diced
- 2 medium zucchini, diced (300 g)
- 2 medium carrots, diced (150 g)
- 1 red bell pepper, diced (170 g)
- 2 cups roughly chopped kale (60 g)
Instructions
- Combine coconut milk, fish sauce, red curry paste, peanut butter, brown sugar, lime juice, and ground ginger in the slow cooker and mix until smooth.
- Dice the chicken into bite-sized pieces and add to the cooker, stirring so the pieces are coated in the sauce.
- Top with zucchini, carrots, bell pepper, and kale. Cover and cook on high for 3–4 hours or low for 6–8 hours. For an Instant Pot, set to high manual pressure for 15 minutes.
- Serve over rice or noodles. Store any leftovers in airtight containers and reheat as needed.
Notes
- Serve with rice, noodles, or cauliflower rice. Macros listed are for the curry only.
- To log in food-tracking apps, search for “Stay Fit Mom Thai Peanut Chicken Curry” in MyFitnessPal or MacrosFirst.
Nutrition
Serving: 326 g • Calories: 296 kcal • Carbohydrates: 13 g • Protein: 34 g • Fat: 13 g • Fiber: 2 g