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Switching up your everyday chicken with this Weeknight Thai Peanut Chicken with Spicy Lime Mango. Quickly made in your instant pot, slow cooker, or on the stove (in about 30 mins). Using pantry ingredients like high protein chicken, spices, Thai curry paste, peanut butter, and creamy coconut milk. It’s very saucy, creamy, a little spicy, healthy…and so delicious. Finish each bowl off with steamed rice and serve with sweet lime dusted mango. You’ll have the perfect healthy peanut chicken that can be enjoyed any night of the week.
Not sure how your chicken dinners were growing up, but mine did not include peanut chicken. It simply was not in the line up as one of my dad’s chicken and rice dinners. In fact, I don’t remember when exactly I was introduced to peanut chicken. It must have been somewhere around the time I started cooking for my family. So, maybe during my high school days? I’m honestly not sure. My point is that for a long time I didn’t know dishes like this chicken ever existed. I thought that the only proper use for peanut butter was either a really good peanut butter sandwich or in my mom’s Special K-Bar’s (that she’s pretty famous for).
The idea of peanut butter and chicken combined together was completely foreign to me back then. But now it’s one of my favorite flavor combinations to switch things up on an average weeknight. I’m sure this doesn’t surprise most of you. I’ve been loving Thai inspired cuisine for a number of years now. There’s so much color and flavor involved that not only is it delicious, but it’s also fun to create…not to mention pretty healthy too.
My point in all of this is that, I didn’t grow up enjoying foods like today’s recipe, but I sure wish I had. This peanut chicken is the ideal weeknight dinner for when you’re feeling a little bored with typical chicken and rice combinations.
The inspiration…
The inspiration for this recipe came from two sources. First, I now have springtime recipes in my head at all times. I’m craving plenty of fresh herbs, color, and recipes that still feel hearty, but are nice transitional recipes to lead us into spring…in only eight days!
Second, I’ve been receiving a lot of requests for new ways to use the Instant Pot. This concept felt pretty new and exciting to me. Though I will say it took me a while to test and get just right.
Here is exactly how to make this…
As I mentioned, this can be made in the instant pot, slow cooker, or on the stove-top. I prefer using the instant pot, but either method is great. The instant pot always leaves me with perfectly tender chicken that’s never dry, plus it’s so easy.
Start by tossing the chicken with Thai red curry paste and ground ginger, which is key to creating a really flavorful chicken. Sear the chicken to give it even more flavor. Then toss fresh basil, cilantro, and additional Thai red curry paste. Stir this all together, then add coconut milk.
Next, add a touch of soy sauce and a splash of fish sauce. If you don’t enjoy fish sauce you can certainly use low sodium soy sauce instead. But as I always seem to be saying lately, I recommend giving the fish sauce a try. It adds a very savory, salty flavor.
If using the instant pot, lock the lid and let it do its thing.
Next up…peanut butter.
It’s important to stir the peanut butter into the sauce once the chicken has fully cooked. I found when I added the peanut butter earlier, the chicken either burned or the sauce had an odd texture.
Finally, finish with lime juice.
I do want you to know that there will be a good amount of peanut sauce surrounding your chicken. The sauce thickens a bit as it cools, but we love serving the chicken topped with additional sauce. So use the sauce to your liking.
Add some spicy lime mango.
Basically this is salsa, but we’re going to call it spicy lime mango. It’s not necessary, but I find it very delicious when paired with the savory flavor of this peanutty chicken. It also adds a nice tropical flare.
Finish with some steamed rice, add some sliced cucumbers, and a sprinkle of roasted peanuts, plus some fresh herbs. Alternatively, you could serve the chicken and sauce on its own or over brown rice for a whole grain option. Rice noodles would also be delicious.
And just like that, dinner is done. It’s pretty, it’s easy, and it’s even healthy too. You could serve this alongside roasted broccoli or steamed bok choy for added greens.
Simple and easy…yes. But also so DELICIOUS.
Looking for other 30 minute meals…try some of these.
If you make this Weeknight Thai Peanut Chicken with Spicy Lime Mango, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Weeknight Thai Peanut Chicken with Spicy Lime Mango
Servings: 6
Calories Per Serving: 493 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 3-4 tablespoons Thai red curry paste using more or less to your taste
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup fresh Thai basil or regular basil chopped
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1 (14 ounce) can full fat coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce (optional, but recommended)
- 1/2 cup creamy peanut butter
- juice of 1 lime
- steamed rice, for serving
- roasted peanuts and Persian cucumbers, for serving
Spicy Lime Mango
- 1 mango, diced
- 1 jalapeño, seeded and chopped
- juice and zest from 1 lime
Instructions
Stove Top
- 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. 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. 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
My family loved this the 1st time I made it & asking for it again! I can’t remember if I doubled recipe? There is 6 large eaters! I make in instapot. Do you think I can make about 3 lbs of chicken in IP?
Hi Janet,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! As long as your pot is large enough:) xT
One of my favorite dishes!
Thanks so much Colleen! I really appreciate you trying this recipe and your feedback! Xx
I agree with the commenter that said this dish was way too salty. I didn’t even do the full amount of soy sauce. I had to add some honey to make this edible.
Thank you for the feedback Lynette! xT
I love this recipe, I’ve made it many times! It does make so much sauce, do you think if I froze the leftover sauce I could just defrost it and pour it into the instant pot with the chicken at a later date?
Hi Jessy! Yes, that should work just fine! 🙂 xT
I found this WAY too salty, even with low sodium soy. I would be willing to give it a whirl again but next time I would cut the fish sauce down to 1 tbsp, definitely need some of that fish sauce flavor goodness but not the salty taste.
Hey Allison! So sorry you didn’t enjoy this recipe! Thank you for the feedback! xT
Hello, do you think yellow or green curry paste would work?
Hi Jessica,
Sure, either of those will work for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Do you think it would be possible to sub at the peanut butter with tahini or almond butter?
Hi Alli,
Totally, either of those would work well for you! Let me know if you give this dish a try, I hope it’s a hit! xx
Do you cut the chicken into chunks or strips or leave in large pieces?
Hi Jennifer,
I just leave the chicken as is because once it cooks it gets super tender, but you could also cut it, totally up to you! Let me know if you have any other questions, I hope you love this recipe! xT
This recipe is AWESOME ! Quick, easy and loved by all. I’ve done it so many times now, I know how to do it by heart !
Hey Emilie,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
can you make this and then freeze?
Hi Gabriella,
Sure, I don’t see why not! Let me know if you have any other questions, I hope you love this recipe! xx
This was a big hit!! Made it just as the recipe says and on the stove top in a le Creuset and the chicken came out delicious and moist! Definitely is a keeper of a recipe! Thanks so much, Tieghan!
Hey Julie,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx
Absolutely stunning!
One of my top 5 favourite meals of all time. The flavours are beautiful. Definitely making this one again. Thank you so much!
Hey Jana,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
WOW. So good and so easy! Chicken was perfectly flavorful and the mango/lime combo is a new favorite that I want to start incorporating in other dishes. This recipe certainly delivers high impact with low effort, will be a weeknight staple for sure!
Hey Aislinn,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This recipe is a winner! Everyone’s plates were cleaned and ready for seconds. Easy to make and full of flavor. The mango, jalapeño, lime salsa was a perfect touch of sweet heat with tang to the peanut butter curry sauce. Definitely need to make this recipe.
Hey Emily,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Omg This recipe is to die for! Comfort food for sure!
Hey Greta,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
This looks insanely good. I do have two questions. On a Thai spice level, what do you see as the spice level? Also, has anyone tried this with Sunbutter? I have some nut sensitivities in my house.
Thank you! Love your recipes and have given your name and recipes too many people!
Hi! I would say this isn’t too spicy! And I haven’t ever tried it with sun butter before, but let me know how it turns out! xT