Chicken Peanut Curry

Chicken Peanut Curry


Servings 4
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

4.2 based on 9 ratings.


  • 8 Chicken Thigh
  • 2 tbsp Red Curry Paste
  • 1/4 cup Olive Oil
  • 1/4 cup Fish Sauce
  • 2 tbsp Brown Sugar
  • 1/2 cup Crunchy Peanut Butter
  • 400 ml Coconut Milk

Nutrition Information

Qty per
199g serve
Qty per
Energy 627.465kcalcal 315.11111111111kcalcal
Protein 3.085gg 1.549278091651gg
Fat (total) 37.208333333333gg 18.685917555974gg
 - saturated 21.110208333333gg 10.601485666457gg
Carbohydrate 76.54gg 38.43816698054gg
 - sugars 78.006666666667gg 39.174722745344gg
Dietary Fibre 7.4166666666667gg 3.7246285833856gg
Sodium 324.195mgmg 162.80979284369mgmg

Nutritional information does not include the following ingredients: Chicken thigh

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Chicken Peanut Curry can be as hot or mild as you wish – but it’s sure to warm you up on a cold winter’s night!


Recipe submitted by Casey Butterworth



  1. Preheat the oven to 190 degrees.

  2. Place the chicken pieces on a baking tray and brush with half the olive oil.

  3. Bake for approximately 40 minutes or under chicken is cooked and tender.

  4. In a heavy based saucepan heat the remaining oil and fry off the curry paste.

  5. Stir in the coconut milk, fish sauce, sugar and peanut butter.

  6. Stir over medium heat until the mixture boils and thickens.

  7. Carefully transfer the cooked pieces into the peanut sauce and heat through.

  8. Serve on jasmine rice with mixed Asian greens.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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