This Thai peanut chicken stir fry is packed full of flavour and ready in about 20 minutes. Quicker than takeout and so easy to prepare.
Thai red curry is undoubtedly one of my favourite curries. It has enough heat and spiciness that is not too much for me. The red comes from the red chilis but the spiciness doesn’t overwhelm the other flavours. However, every curry paste is different. Some are more intense than others, so depending on the brand you buy, you will have to adjust the amount of paste, fish sauce and sugar. The one I use, Aroy-D, is pretty intense in flavour. This recipe is based on that and my preferred spiciness level. I have tried more mellow pastes and I end up having to use more. You’ll have to experiment and adjust according to your own tastes and preferences.
You can substitute the vegetables with green, yellow or orange pepper, broccoli, mushrooms, or cauliflower. So many possibilities. Cooking time will vary depending on how soft you like your vegetables and the size you cut them. To make it more saucy, add more water to thin out the sauce.
Makes 4-6 servings
Ingredients
6 boneless skinless chicken thighs, cut into 1½ inch pieces
1-3 teaspoons fish sauce, divided
2 tablespoons oil
1 onion, sliced
2-4 tablespoons Thai red curry paste
1 red pepper, sliced
1 cup sugar snap peas
1-2 tablespoons sugar
½ cup peanut butter
¼ cup water
½ cup unsalted roasted peanuts, chopped
½ cup cilantro, chopped (optional)
2 tablespoons Thai basil, chopped (optional)
Instructions
- In a medium bowl, marinate chicken with 1 teaspoon fish sauce.
- In a wok or large sauté pan or dutch oven on medium heat, add 1 tablespoon oil. Add the onions and cook for 2-3 minutes. Add garlic and cook for another 30 seconds, until fragrant.
- Add other tablespoon oil. Stir in curry paste and sugar. Cook until most of the moisture has evaporated and the paste is frying in the oil.
- Add chicken and cook until pieces are separated.
- Add red pepper and sugar snap peas. Add water and cover. Cook until chicken is cooked through and the vegetables are tender, approximately 3-5 minutes.
- Add peanut butter and adjust taste by adding remaining fish sauce, if needed. Simmer for 2 minutes.
- Turn off the heat and stir in ⅔ cilantro and Thai basil, if using.
- Transfer onto a serving platter. Garnish with peanuts and remaining cilantro. Serve with rice.
Thai Peanut Chicken Stir Fry
Ingredients
- 6 boneless skinless chicken thighs cut into 1½ inch pieces
- 1-3 teaspoons fish sauce divided
- 2 tablespoons oil
- 1 onion sliced
- 2-4 tablespoons Thai red curry paste
- 1 red pepper sliced
- 1 cup sugar snap peas
- 1-2 tablespoons sugar
- ½ cup peanut butter
- ¼ cup water
- ½ cup roasted peanuts chopped
- ½ cup cilantro chopped (optional)
- 2 tablespoons Thai basil chopped (optional)
Instructions
- In a medium bowl, marinate chicken with 1 teaspoon fish sauce.
- In a wok or large sauté pan or dutch oven on medium heat, add 1 tablespoon oil. Add the onions and cook for 2-3 minutes. Add garlic and cook for another 30 seconds, until fragrant.
- Add other tablespoon oil. Stir in curry paste and sugar. Cook until most of the moisture has evaporated and the paste is frying in the oil.
- Add chicken and cook until pieces are separated.
- Add red pepper and sugar snap peas. Add water and cover. Cook until chicken is cooked through and the vegetables are tender, approximately 3-5 minutes.
- Add peanut butter and adjust taste by adding remaining fish sauce, if needed. Simmer for 2 minutes.
- Turn off the heat and stir in ⅔ cilantro and Thai basil, if using.
- Transfer onto a serving platter. Garnish with peanuts and remaining cilantro. Serve with rice.
Affordable perfection! Family loved it! Thank you!