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+ servings

The Easiest Thai Chicken Curry -

This red curry Thai chicken is so simple but oh so flavorful. And with the secret ingredient of peanut butter, it'll take the sauce to the next level!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 people


  • 1 pound raw chicken breasts
  • 2 tablespoons coconut oil
  • salt and pepper
  • 1 red pepper thinly sliced
  • 1 medium white onion diced
  • 2 cloves garlic minced
  • ½ teaspoon ginger paste
  • 2 tablespoons Thai red curry paste
  • 1 13.5-ounce can coconut milk
  • 1 teaspoon creamy peanut butter


  • Preheat oven to 375 degrees. Using a meat mallet, pound the chicken so it's one even thickness. Sprinkle with salt and pepper. Add coconut oil to a medium skillet and heat to medium high. Once it's really hot, add the chicken breasts and cook until browned on both sides but not fully-cooked in the center. Remove from pan and place on plate. Set aside.
  • Reduce heat to medium low. Add sliced pepper, diced onion, minced garlic and ginger paste to the pan. Cook until the veggies start to soften, about 3 minutes. Add red curry paste and stir to combine with veggies. Cook for 5 minutes, stirring often.
  • Switching to a whisk, slowly add the coconut milk to the mixture. Whisk to combine the milk with the veggies and to help break up the browned bits at the bottom of the pan. Add in peanut butter and whisk to combine. Turn off heat.
  • Return chicken breast to the pan. Coat them in the sauce. Place the skillet in the oven to finish cooking. This should take about 15-25 minutes, depending on how long the chicken takes to finish cooking. Use a meat thermometer to check the internal temperature of the chicken. Once it reaches 165, it's ready.
  • Once the chicken is cooked, remove the skillet from the oven. Slice the chicken into small pieces and stir to coat every piece in the curry sauce. Serve immediately over Jasmine rice.


Recipe adapted from Well Plated