This Thai Peanut Curry recipe is a delicious, fast, easy Asian dinner recipe. It can be enjoyed with chicken, pork, shrimp, or easily made as a vegetarian dish!
Growing up, my family ate rice with every single meal. We had spam fried rice and eggs for breakfast (and sometimes lunch), rice as a side with our sandwiches for lunch, and rice with chicken adobo for dinner.
Nowadays, with my own busy family, we just don't have time for the rice cooker, so I'm always on the lookout for rice that cooks quickly.
Home Cooked Thai Food Made Easy
My husband and I love Thai food, and the other night I wanted to make curry. This is easier to make than one might think, but I still didn't want to spend all afternoon in the kitchen (nor did I have time to do that!).
This Thai Peanut Curry recipe actually comes together fairly quickly and easily.
Like so many Asian dishes, much of the work involved with this Thai Peanut Curry recipe is in the prep. Once you've taken a few minutes to chop up the vegetables and herbs, cooking it all together happens quickly.
I LOVE this Thai Peanut Curry recipe. The ginger gives it a little zing and you can adjust the heat to as mild or as spicy as you like it (see Cook's Notes below the recipe).
How to Serve Thai Peanut Curry
There are many different ways you can enjoy this easy Asian dinner recipe.
First, you can make this with either chicken, pork, or shrimp. You can also easily make this a vegetarian dish by omitting the meat and adding more veggies.
I love serving this Thai Peanut Curry with chicken over rice. That's my personal favorite way to serve this easy dinner recipe.
However, also consider serving it over a heaping bowl of rice noodles. This way can be enjoyed as either a hot or cold dish. Both are yummy!
Thai Peanut Curry with Jasmine Rice
Ingredients
- 2 tablespoons olive oil OR sesame oil
- 1 tablespoon garlic glove, minced (about 2 cloves)
- 1 tablespoon ginger, peeled and minced
- 1 cup chopped slices of red pepper
- ½ - 1 lb boneless pork chops, sliced thin and chopped into cubes OR boneless, skinless chicken thighs, chopped into cubes
- 4 teaspoons Thai red curry paste
- 4 tablespoons creamy peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 can coconut milk (14 oz)
- 1 cup water
- ½ cup finely chopped peanuts
- 1 can baby corn pieces (14 oz) cut further into 1" pieces if necessary
- Juice from one lime
- Salt and pepper to taste
- 1 tablespoon chopped chives
- 1 tablespoon roughly chopped or ripped cilantro leaves
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add garlic and ginger, saute for 1-2 min, stirring constantly, until garlic has softened.
- Add the pork and cook until the pork has browned, about 5 minutes. Then add the red peppers and sauté two more minutes all together.
- Sitr in the curry paste and peanut butter.
- Add brown sugar, soy sauce, coconut milk, water, finely chopped peanuts, and baby corn.
- Mix well, bring heat to low-medium, then cover and simmer for approximately 12-15 minutes, stirring occasionally.
- Increase heat to medium-high and bring to a rolling boil. Stirring occasionally, cook until the sauce has thickened and the corn is cooked.
- Stir in lime juice.
- Salt and pepper to taste.
- Garnish each serving with green onions and cilantro, as desired.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Cook's Notes:
- I do not like very spicy food, so this recipe is very mild. If you would prefer to had some heat to your curry, you can double the red curry paste.
- Don't forget to taste as you go. Feel free to add more salt if you would like; I didn't think the curry needed more salt, but my husband did, so he added more salt to his portion.
- This is a versatile dish that allows for the perfect opportunity to add more veggies. I love broccoli, but I'm the only one in my family who does. You should totally add broccoli to your curry when you make this recipe! If you do add more veggies, just remember you will need to add more coconut milk and water.
- If you haven't noticed from my recipes, I LOVE cilantro. If you don't, you can easily omit it. However, I think the cilantro really brings out the flavors of this dish. It's such a nice finishing touch!
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What Readers Are Saying About This Thai Peanut Curry
I made this for dinner last night and it was phenomenal. I substituted green onions for the chives. Will definitely put this in our meal rotation.
-Shelly
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This recipe was first published on this blog September 1, 2014 and was a sponsored post for Success Rice. I have updated the text and photos, and made minor tweaks to the recipe to make it even more delicious.
Sou says
I looooooooooooooooooooooooooove this recipe. I made it today and it was so easy, yet turned out AMAZINGGGGGGGGGGGGGGGGGGGGGGGGG! Usually the curry recipes I followed just never turned out like the restaurant versions, but this one did. I look forward to trying out your other recipes. Love, Sou from Amsterdam.
Marlynn Jayme Schotland says
Sou, you made my day! I am SOOO happy when readers let me know that the recipes turned out well for them! This curry is one I keep making and I am so glad you love it as much as I have! :) And, welcome from Amsterdam! I was just there earlier this year and cannot wait to go back!
Marlynn Jayme Schotland says
Rebecca, that sounds amazing! Glad even the picky boyfriend approved ;) Thank you so much for trying this recipe!
Marlynn Jayme Schotland says
Hi Holly! SO sorry - I just saw your comment! The coconut milk I use comes in 13.66 FL OZ cans. Hope that helps!
Holly says
What size can did you use for the coconut milk? We have different sizes :/ Thanks
Rebecca says
FABULOUS recipe, thanks so much! I made a vegetarian version yesterday with a few tweaks - I added some leftover tofu instead of pork, and as I didn't have corn I added about 2 cups of stuff I had on hand - broccoli, cauli, carrots, peppers, though I'm sure it's also great with corn.
Served it with rice noodles, lime slices, and cilantro.
Winner dinner, even my picky boyfriend approved, thanks again!
Marlynn Jayme Schotland says
Shelby - THANK YOU for letting me know! I have NO idea what happened to the recipe, but was able to find it in my archives and redo it into the post. So odd, and I wouldn't have known it completely disappeared if you hadn't left a comment for me to check out this post from last year. Thanks again! Hope you enjoy the recipe if you try it! ;-)
Shelby says
Is it just me or has the recipe completely disappeared from the post? i can't find it anywhere.
Marlynn Jayme Schotland says
Katie, we must be on the same wave length because I *just* made this dish for dinner tonight -- I'm eating it right now, in fact! AND, I added a teaspoon of fish sauce. I omitted it from the original to keep the flavors simple, because sometimes fish sauce + curry paste + sesame oil + ginger can be a bit much for some folks. But I do like the addition of fish sauce, so if you're up for adding it, I say go for it! It's great either way, I can attest to that ;) Thanks so much for stopping by!
Katie says
A lot of Thai Recipes call for Fish Sauce. Just curious as to why you did not use it in this one? Would it change the flavor or were you keeping it easy/simple?
Renée B. says
Oh, we are so having this for dinner tonight! Thanks for recipe!
Marlynn Jayme Schotland says
Lindsay, you're right - it is easy to make this as a vegetarian dish, and it still retains all the flavor!
Lindsay says
I love curry! This sounds great and would be easy to make vegetarian!
Erin says
That looks incredible. Can I come over for dinner next time? :)
Rachel Lloyd says
This looks amazing!! I am going to try this one!
Pech says
Love that you used baby corn, it's so adorable! This whole meal looks delicious and so easy and fast!
Susan@LunaCafe says
This looks so good. I love anything "curry." And suddenly (after discovering several of Portland's Asian food emporiums and all the varieties of rice), we are eating rice almost daily. The long neglected rice steamer is now getting a lot of action. Can't wait to try this. Maybe tonight. :-)