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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
I mean coconut – not curry! Whoops…
Any other milk that you enjoy will work:)
I’d like to try this recipe, but my husband is allergic to curry. Any suggestions for a substitute? Thank you!!
Hey Natalie,
I would just skip the Thai Curry paste:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
will this be easy to reheat as leftovers considering the sauce gets thick as it cools?
Hey Lucinda,
Yes, this is totally fine for you to reheat. Please let me know if you give this recipe a try, I hope you love it! xT
Super simple and terrifically tasty! I served the chicken over coconut cauliflower rice. Sadly, I didn’t have a cucumber. That would have made this even more awesome.
Hi Djienne,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Super tasty and easy! So satisfying, so flavorful for such minimal effort 🙂 Perfect for a busy weeknight!
Hi Liv,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
A regular dinner recipe in our house! The peanut butter is not overwhelming…it really takes the red curry up a notch and leaves you with this creamy curry sauce. It’s so good every time.
Hey Emily,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
It’s a keeper, thanks so much
Hi Angela,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
This recipe was ahhmaazing! My husband and I loved it. I used the Instant Pot version and we enjoyed the complex flavors and nice quantity of flavorful sauce. A definite keeper! Thanks so much!
Hi Carol,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
I really enjoyed this one! I did the IP version. My toddler loved it too and even went back for seconds!
Hi Valerie,
Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! xTieghan
So yummy and so easy! Awesome combo of flavors.
Hey Djienne,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
GIRL! This recipe is EVERYTHING. The flavors are just perfect and nothing is overpowering. The peanut butter creates this rich yet delicate flavor and everytime I make this, my husband and I are so impressed. And it’s so easy too! Probably my favorite recipe of all time!
Hey Rachel,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Made this tonight and it was sooooo good. I’ve never made a Thai Curry before but my husband really liked it. I love the instant pot recipe doing everything in 1 pot. Thank you for sharing your wonderful talent. I went for it with the 4 tablespoons of the curry paste and it wasn’t too spicy. Now the mango slaw was way to spicy for me.
Hi Rachel,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
I tweaked this , I don’t do soy or rice so I used coconut aminos and cauliflower rice I added more raw veg( cucumber ,shedded carrot an radish , and it was fabulous .. we went out for a steak dinner last night and my hubby said this was way better !! Will make again!!
Hey Polly,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
This was a serious 10/10! For some reason I thought it would be much spicier but it was quite mild! The flavors were perfectly balanced, and I’m not sure you can ever actually have “too much sauce” ? This will definitely be a staple, thank you so much!
Hey Elizabeth,
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
With mangos harder to find this time of year, what fruit would you suggest replacing it with? Easier to find in winter months?
Hey Natalie,
Pineapple would be great, you could even use canned pineapple. Please let me know if you have any other questions! xT
Not sure why there’s soy sauce in a curry, and SO MUCH soy sauce at that. Skip the soy sauce and fish sauce and just make a normal curry.
Hi Deanna,
Thanks for your feedback, sorry to hear the recipe was not enjoyed. Have the best day! xTieghan
Very good recipe. We did add sriracha to the sauce at the end to give it our desired level of depth/spice.
Hi Kristin,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT