Thai Peanut Chicken Curry w/ Jasmine Rice & Garlic Naan Bread 

Tue, 20 January 2026

Thai Peanut Chicken Curry w/ Jasmine Rice & Garlic Naan Bread 

Ingredients

Curry Base

• 1 tbsp neutral oil (vegetable or coconut)

• 1 small onion, finely sliced

• 2 cloves garlic, minced

• 1 tbsp grated fresh ginger (or galangal)

• 2–3 tbsp Thai red curry paste (to taste)

Sauce

• 400 ml (14 oz) coconut milk (full-fat recommended)

• 3 tbsp smooth peanut butter

• 1 tbsp soy sauce or fish sauce

• 1 tbsp brown sugar or palm sugar

• 1 tbsp lime juice (plus more to finish)

• ½ cup chicken stock or water

 

Chicken & Veg

• 500 g (1 lb) chicken thigh or breast, sliced

• 1 red bell pepper, sliced

• 1 cup green beans or snow peas

• Optional: bamboo shoots, baby corn, or spinach

 

Finish & Garnish

• Fresh coriander (cilantro)

• Roasted peanuts, crushed

• Fresh red chili (optional)

• Lime wedges

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Method

1. Build the Flavor
2. Heat oil in a pan or wok over medium heat. Sauté onion for 2–3 mins until soft.
3. Add garlic and ginger; cook 30 seconds. Stir in red curry paste and fry for 1–2 mins until fragrant.
4. Add coconut milk, peanut butter, soy/fish sauce, sugar, lime juice, and stock.
5. Stir well until smooth and gently simmer for 5 minutes. Add chicken and simmer for 8–10 mins until cooked through.
6. Add vegetables and cook another 3–5 mins until tender but crisp. Taste and adjust if needed. 
7. Serve the thickened curry on a bed of fluffy white rice & a side of garlic brushed naan bread 
8. Top with coriander, crushed peanuts, chili, and a squeeze of lime.