Weeknight Thai Peanut Chicken with Spicy Lime Mango

Weeknight Thai Peanut Chicken with Spicy Lime Mango

6 servings
This dish is quickly made in your instant pot, slow cooker, or on the stove, using pantry ingredients. It’s very saucy, creamy, a little spicy, healthy…and so delicious.

Ingredients

  • boneless skinless chicken thighs or breasts
    1 ½ lb
  • Thai red curry paste

    using more or less to your taste

    3 tbsp
  • ground ginger
    2 tsp
  • sesame oil or extra virgin olive oil
    3 tbsp
  • fresh Thai basil or regular basil chopped
    ¼ c
  • fresh cilantro

    plus more for serving

    ¼ c
  • full fat coconut milk
    1 can
  • low sodium soy sauce
    ¼ c
  • fish sauce )

    (optional, but recommended

    2 tbsp
  • creamy peanut butter
    ½ c
  • juice of 1 lime
  • steamed rice

    for serving

  • roasted peanuts and Persian cucumbers

    for serving

  • mango
    1
  • jalapeño
    1
  • juice and zest from 1 lime

Directions

Stove top

  1. 1

    1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. 3. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Note, there is going to be a lot of sauce. 4. To make the spicy lime mango. Combine all ingredients in a bowl.5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Instant pot

  1. 1

    1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Turn the instant pot off. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Stir in the peanut butter and lime juice. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the sauce has thickened. Note, there is going to be a lot of sauce. 4. To make the spicy lime mango. Combine all ingredients in a bowl.5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Slow cooker

  1. 1

    1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce. 4. Finish as directed above

Weeknight Thai Peanut Chicken with Spicy Lime Mango

Weeknight Thai Peanut Chicken with Spicy Lime Mango

30 min6 servings493 cal

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About this Recipe

Weeknight Thai Peanut Chicken with Spicy Lime Mango

Looking for a delicious, quick, and incredibly flavorful dinner that transports your taste buds straight to Thailand? Our Weeknight Thai Peanut Chicken with Spicy Lime Mango is exactly what you need! This vibrant dish is designed for busy evenings, coming together in just 30 minutes, whether you prefer the convenience of an Instant Pot, the hands-off approach of a slow cooker, or a classic stovetop preparation.

What makes this Thai peanut chicken recipe truly stand out is its lusciously creamy peanut sauce. Made with rich coconut milk, aromatic Thai red curry paste, savory soy sauce, and a generous dollop of creamy peanut butter, it’s a symphony of sweet, savory, and subtly spicy notes. We love using juicy boneless, skinless chicken thighs or breasts, which cook up tender and soak up all that incredible flavor. Fresh ground ginger, Thai basil, and cilantro brighten the whole dish, making it taste like it’s been simmering all day.

But the real secret weapon? The bright and zesty Spicy Lime Mango topping. Diced fresh mango, zesty lime juice and zest, and a hint of chopped jalapeño create a vibrant counterpoint to the rich chicken. It's a burst of freshness and a touch of heat that elevates every bite, making this a truly special healthy dinner.

Tips for Success:

  • Spice Control: Adjust the amount of Thai red curry paste and jalapeño to match your preferred heat level.
  • Serving Suggestions: Serve this saucy Thai chicken over steamed rice to soak up all the delicious sauce. Garnish with extra cilantro, roasted peanuts for crunch, and fresh Persian cucumbers for a cool contrast.
  • Ingredient Quality: Don't skip the fresh basil and cilantro – they add an authentic freshness that's key to the dish's flavor.

This quick chicken recipe is perfect for family dinners or meal prep, proving that incredibly flavorful and healthy meals don't have to take hours. Enjoy your journey to flavor town!

Frequently Asked Questions