Can I use chicken thighs instead of breasts?

Yes! Swap the 4 chicken breasts for 8 boneless chicken thighs . Thighs stay extra tender and are harder to overcook.

Will low-fat yogurt work?

It can , but it’s more likely to split. If you must use low-fat, keep the heat very low and don’t let it boil.

Can I make Peanut Butter Chicken Curry ahead of time?

Absolutely. It tastes even better the next day. Let it cool, store it in an airtight container, and refrigerate.

How do I store leftovers?

Keep leftovers in the fridge for up to 3 days . Reheat gently on the stovetop or in the microwave, stirring often.

Yes—freeze for up to 2 months . Thaw overnight in the fridge and reheat slowly. If the sauce looks a bit separated after thawing, stir well while warming and it usually comes back together.

What if I don’t like spicy curry?

Skip the chili and reduce the Thai red curry paste slightly. You’ll still get loads of flavor, just less heat.

Peanut Butter Chicken Curry: A Cozy, Craveable 30-Minute Win

Description

Peanut Butter Chicken Curry is a creamy, comforting weeknight dinner made with tender chicken, Thai red curry paste, smooth peanut butter, and yogurt. This easy one-pan recipe delivers bold, satay-style flavor with the perfect balance of heat and richness. Serve it over fluffy rice for a cozy, family-friendly meal.

Ingredients

Scale

4 boneless skinless chicken breasts, cut into large bite-size chunks
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 cm fresh ginger, grated
½ red chili, finely chopped (optional)
1 tablespoon coriander stalks, finely chopped
1 red pepper, deseeded and chopped
2 tablespoons Thai red curry paste
5 tablespoons smooth peanut butter
150 g full-fat natural yogurt
150 ml hot chicken stock

For garnish:

Fresh coriander leaves
Chopped salted peanuts
Lime wedges

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Instructions

Heat olive oil in a large non-stick pan over medium heat.
Add onion, garlic, ginger, chili, coriander stalks, and red pepper. Cook for 3–4 minutes until softened.
Stir in Thai red curry paste and cook for 1 minute to release flavor.
Increase heat slightly and add diced chicken. Cook for 4–5 minutes until chicken changes color.
In a jug, whisk together peanut butter, yogurt, and hot chicken stock until smooth.
Pour the sauce into the pan and stir well.
Simmer gently for 15–20 minutes until chicken is fully cooked and sauce thickens.
Garnish with fresh coriander, chopped peanuts, and a squeeze of lime before serving.

Notes

Use full-fat yogurt to prevent curdling.
Adjust heat by reducing or increasing chili and curry paste.
Boneless chicken thighs can be substituted for juicier results.
Store leftovers in the refrigerator for up to 3 days.
Freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 110 mg