Thai Peanut Chicken

Thai Peanut Chicken

4.50 from 18 votes
Course Main Course
Cuisine curry, thai


  • 150 g peanut butter
  • 1 tin coconut milk 400ml
  • 50 ml dark soy sauce
  • 1 onion chopped
  • 2 garlic cloves finely minced
  • 2 tbsp. honey
  • 1 tbsp. toasted sesame oil
  • 1 lime zest and juice
  • 1 tsp. ground ginger
  • 1 tbsp. dried lemon grass
  • 1 leaf dried kaffir lime
  • 1 dried Thai chili
  • 600 g skinless chicken pieces cut into 1-inch pieces
  • 50 g peanuts chopped
  • 4 tbsp. fresh coriander leaves
  • Salt and pepper


  • In a casserole dish, add the coconut milk, peanut butter, soy sauce, onion, garlic, honey, lime zest and juice, toasted sesame oil, ginger, chili, kaffir leaves, lemon grass and stir to combine. Add the chicken and toss to coat the chicken in the sauce. bring to the simmer,cover with a lid and place in the oven for 60 minutes at 150˚C or simmer over a stove top for 15-20 minutes over very low heat.
  • When serving sprinkle fresh peanuts and coriander and serve with some rice if desired.
Keyword curry, Kevin Dundon, peanut

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