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.

overhead photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

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.

prep photo of raw chicken

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.

prep photo of Thai peanut chicken in instant pot

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.

overhead close up photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

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.

side angled photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

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.

overhead close up photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 358 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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

horizontal photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

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Comments

  1. We like it saucy over here and this dish does not disappoint!!! You can never have enough peanut sauce and everyone loved it! Such depth of flavor! Turned this into a salad with romaine, arugula, cabbage, cucumbers, quinoa…doubled the mango and used the sauce as the dressing also! Fantastic!

    1. Hey Rah,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  2. 5 stars
    Let me start with I love your food!!! Thank you for sharing your passion!! My son is a mango nuts… Your recipe was a hit!!! We gobbled everything. I made it w quinoa and added more veggies! Yum yum!!

  3. 5 stars
    I love this recipe, I have made this at least five times already. It’s super simple and if you make a bit more it’s perfect for lunch the next day. I love the creaminess of the sauce, combined with the fruity and spicy mango salsa, the cucumber gives it some extra freshness and crunch. 10/10 <3

  4. I can’t wait to try this. Is there any reason why almond butter wouldn’t work instead of peanut butter?

    1. Hey Jennifer,
      Almond butter should work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    WOW! Made this for dinner tonight and it was a huge hit with the family! Such an easy and delicious weeknight dinner. Thank you for all of your incredible recipes!

    1. Hey Paige,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

  6. 5 stars
    Absolutely peng. Made this twice. Even using low sodium soy sauce, I would reduce the amount you use, but it’s still absolutely delicious.

    Oh and @Debbie Butler, stop complaining that there isn’t nutrition information for your diet. Boo hoo, welcome to the real world. This is a recipe, not a nutrition facts section. Get over it.

    Regards,
    Baba Booey

    1. Hey Baba Booey,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

  7. 5 stars
    This is delish! We absolutely loved it and will definitely make again! I may decrease the peanut butter a bit and simmer less at the finish to keep it more saucy but wow-this is a new favorite!

    1. Hey Jessica,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  8. 5 stars
    Oh wow! Just made this! I did take a shortcut and bought pineapple mango salsa at Whole Foods! And the sauce – I could pour it over ice cream! Thank you!

    1. Hey Pam,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

    1. Hey Kristy,
      Yes, I don’t see why not! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I’ve been cooking your recipes for years, and every single one is a winner. However, I have to say – this might be my favorite!! Seriously, and I’ve never liked satay or peanutty entrees before. It was the perfect amount ( I also put just shy of the amount called), and it helped the sauce get to the most beautiful consistency. Also loved the spicy mango salsa. Thank you!!

    1. Hey Lauren,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  10. 5 stars
    After 10 years together, my husband is finally getting into trying new recipes. This was amazing. He really enjoyed it. I’d not used red curry paste and didn’t want to go crazy, so I used less to be safe. It can handle more spice for sure in our house! This was so so good. Looking forward to lunch tomorrow!

    1. Hey Mary,
      I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan

  11. 5 stars
    I love this recipe, I made the first time the week it was first posted and have made it several times since. Which is semi unusual because I usually try the newest recipes each week. This is so delicious and always turns out great.

  12. Have loved all the recipes I have tried so excited to attempt this one this week. However, I am not a big mango fan, is there a good substitute for this or should I just give it a try? Thank you!

    1. Hey Nicole,
      I think pineapple would work well in place of the mango, I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Thank you so much for this recipe, I’ve made it several times and LOVE it! I’d love to make it for my vegan mom, do you have any suggestions for chicken substitutions in this recipe? Thanks!

  14. 5 stars
    Thank you for your content, I’m SUCH a fan!!! This is one of my favorite meals (also love the Thai/Indian sweet potato version)!!! I do have a question, though, for how you prepare your chicken with these meals. Do you shred or cube? When in the process? I tried twice cooking my chicken in air fryer and adding to stove pan with the other ingredients after (and it turned out amazing). But i just tried to do this in my instapot and the chicken came out weirdly dry? I wonder what I’m doing wrong? Maybe I’ll try quick release? Any other suggestions?

    1. Hey Kaylyn,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  15. Yum! I made this tonight in my dutch oven with a few subs and it was so tasty! I read a few of the reviews beforehand saying it was salty and made some adjustments. First, I didn’t have coconut milk on hand, so i subbed 1/2 c Greek yogurt + 1/2 c water and it worked just fine (though it didn’t have the coconut flavor we love, the consistency was perfect). I used 3 tablespoons total of red curry paste (from
    Thai Kitchen, which i think is already pretty salty) and only one tablespoon of fish sauce. I also added 2 bell peppers to the mix as it was simmering. I added juice from 2 whole limes to cancel out the salt, and it was perfect! Served over rice noodles with some broccoli on the side.
    Great & easy recipe, thank you!

    1. Hey Abbie,
      Thank you so very much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  16. Your recipes are the best–always the perfect balance of textures and flavors–sweet, spicy, salty yumminess. I cook a lot and I have pretty much come to rely on your recipes as my go to. This one was no exception. Thank you for bringing nourishing and delicious recipes into my home night after night.

  17. Hi! I’ll be using large chicken breasts. Do you suggest I cut the chicken into smaller chunks or bite sized pieces before I throw it in the instapot? Thank you! So excited to make this!

    1. Hey Melissa,
      I would add the chicken breasts right in and then you can easily shred it when ready to serve. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  18. Looks fab! Is the nutritional value include the rice as well or would you have to add the rice on to the value given?

  19. I love these! I didn’t make the mango slaw and cut the recipe in half. The sauce was salty and I suspect the peanut butter was the culprit (I used skippy chunky as that’s what I had). However, adding more lime juice took care of it!

  20. 5 stars
    This is SOOOOO good! I serve with naan bread to wipe up the delicious sauce. Thanks for another great easy recipe!!!! I love your crock pot recipes 🙂

  21. 5 stars
    This was amazing. Made with chicken thighs and this will now be in our regular rotation. Our whole family loved it!

  22. This was super delicious, but the curry paste is aggressively salty. Will make it again next week and use a bit less paste…Very very nice recipe though

  23. The serving amount is stuck at 6 for lots of recipes — I know you used to be able to change the # of servings. Is that no longer an option?

    1. Hi Olivia, we are not able to offer the option to change the amount of servings within a recipe. I am sorry for any trouble/inconvenience.

      Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  24. 5 stars
    I just made this an it was amazing!! So yummy! I substituted vegan fish sauce, and added a little bit of cornstarch to thicken the sauce a little bit. I also used crunchy peanut butter because I didn’t have smooth, it seemed to work fine. I also added thin slices of 2 red bell peppers after I took out the chicken for some more veg. My husband asked me to add it into our weekly dinner options, so that’s a win to me!!

  25. Hi there! want to make this tonight but I don’t have Mango! Or any other fruit like that… New England in the fall really only has apples haha. Can i leave it out? Or use something else that may work?

    1. Hey Lani,
      Totally fine to omit the mango! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. This looks delish and I can’t wait to try it! It’s just my husband and me, so can I cut the recipe in half? I’ll be using the instant pot. Thank you!

    1. Hey Ginny,
      Yes you can absolutely cut in half! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. 5 stars
    I made the Thai peanut chicken with spicy lime mango. What a super recipe. It was absolutely delish and easy to make. Thank you so much for posting it. I must get a copy of your book.

  28. 5 stars
    OMG so goood! First time using an instant pot and this recipe was so easy and so delicious! I asked my partner what he thought and he said “I could eat this everyday.” Thank you

  29. 5 stars
    Made last night for my picky group of eaters- the pickiest had THREE bowls!! Definitely a winner and will be added to our rotation. Thank you, Tieghan for coming up with delicious, fast recipes-perfect for week nights! We are a huge fan of many.xo

  30. Great recipe! We served it over quinoa. The next day we slightly warmed and served over a bed of romaine. The sauce was a delicious dressing.

  31. This recipe looks amazing! Im about to have a baby and am wondering if therea any way to turn this into a freezer meal? I’m thinking maybe combine with chicken with with the red curry paste and ginger and freeze that then add rest of ingredients when ready to cook? Or maybe everything except the coconut milk?

    1. Hey Taylor,
      I think everything except the coconut milk would probably workout in the freezer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    My first ever instant pot recipe! The chicken was so tender and the whole dish was delicious!! Thank you!

  33. 5 stars
    Just made this tonight and it was incredible. I halved the recipe and it worked perfectly. Simmered about 20 minutes before adding peanut butter and lime and allowing the sauce to thicken for five minutes more. I also used a teaspoon of chili garlic sauce instead of jalapeño on the mango and it was fantastic. We will be making this again … we couldn’t shovel it in fast enough.

  34. 5 stars
    So good! I’ve done this recipe twice, once with rice and once with noodles. Works both ways. Also the spicy lime mango never made it to the plate because we ate it with tortilla chips as a dip 🙂

    1. Hey Katie,
      You could totally freeze the extra sauce! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tavia,
      Sure, shrimp or a mild white fish would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. I made this recipe, now three times. It does call for a lot of ingredients, but it is so simple and almost fool-proof. As soon as you add the cocunut milk and the curry paste, the aroma is overwhelmingly delicious. It is definitely a recipe that has expanded my staple cabinet to curry paste, cocunut milk and peanut butter – all so inexpensive. My other new “go-to” recipe is the ramen carbonara – another fool-proof recipe.

    1. I am really glad this turned out so well for you, Cindy! Thank you for trying it! xTieghan

  36. The dish was excellent. I used all of the ingredients, and I only omitted the cucumber. It was as good as any Thai restaurant. I have leftover sauce, and I am making it again tonight. There were a lot of ingredients, but it was relatively easy. Thank You!

  37. Just made this Friday and it was delicious! Please post more instant pot recipes, because the cleanup was such a breeze. I used rice noodles instead, and I didn’t have any mangos, but this was still fabulous. I found it actually tasted better the second day because the sauce had thickened up. The chicken was so tender and full of so much flavour. I’m so happy this dish didn’t require any extra salt. Can’t wait to try more of your recipes. Tomorrow seems like a good day for it 😉

  38. 5 stars
    Recently found your site and have loved every recipe so far. This was another big hit! Thank you so much!

  39. 5 stars
    Used 3 lbs of chicken instead of 1 1/2 & kept all other measurements the same (other than the cilantro and oil which I doubled & used the whole 4 oz of Red Curry Paste), it turned out amazing! I omitted the fish sauce because I did not have any. If you are only using 1 1/12 lbs of chicken I would recommend starting off with 1/4 cup of peanut butter & tasting it before adding more. I used 1/2 cup for my 3 lbs of chicken & it was more than enough! I would definitely make this again, it was a huge hit with my family!

  40. 5 stars
    This has become a standard in our kitchen – easy and delicious ! I usually add a few more veggies at the end – water chestnuts, bamboo shoots, red peppers, but otherwise don’t change any of it. Serve over riced cauliflower or rice or even bowl of spinach.

  41. 5 stars
    This has become one of our favorite recipes! I definitely recommend using the fish sauce. I use my Breville pressure cooker. I love that you give multiple cook options.

  42. I’m so excited to try this recipe in my crockpot, but my store didn’t have red curry paste. Can I use red curry sauce instead? The ingredients in the red curry sauce I have from Trader Joe’s are: water, dried coconut milk, red chili pepper puree, onion puree, garlic puree, ginger puree, sugar, cornstarch, salt, and canola oil.

    1. Hi Karin,
      I haven’t tried this, but I don’t see why it wouldn’t work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    This was absolutely delicious! Even better than Thai takeout. I made it in my instant pot. Definitely saving this recipe to make again in the future 🙂

  44. I just discovered your site and all your recipes and I am obsessed!! I made this today in my instapot and it was delicious!! I have many of your recipes in my near future I am going to make now! 🙂

  45. 5 stars
    I never really cook and but I was craving peanut butter chicken. This recipe was actually easy to do and tasted great! It just took a little longer than 2 minutes to brown. This was so flavorful and my whole family loved it. Thanks for this great recipe!

  46. I’m so excited to make this, I love all your recipes! unfortunately our grocery store is out of red curry paste, Do you have a suggested substitution?

    1. Hi Karly,
      I would recommend to try using a homemade recipe for red curry paste! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. 5 stars
    This was so delicious!! My husband and I loved it- we love so many of your recipes! We really liked that it wasn’t sweet like the peanut chicken you’d usually think of, and the mango salsa added just the right amount of sweetness and freshness! SO good! I made it the regular way but I’m trying the insta pot way tonight! I’m

    1. Amazing!! I hope you love this just as much in the instant pot! Thank you so much Chloe! xTieghan

  48. 5 stars
    I loved this recipe! I had to substitute some things; for example I used bone-in chicken thighs but cut the skin off and made them in the crockpot. I also used crunchy peanut butter which I highly recommend! I love the crunch it added since I didn’t have any peanuts. I served it over sauteed zoodles with some pineapple slaw the cucumbers. So good!

    1. Amazing! I am really glad this recipe turned out so well for you Danielle! Thank you so much! xTieghan

    1. Hi Jennifer,
      I feel like this has too many fresh ingredients that it wouldn’t freeze all that well. Please let me know how else I can help! xTieghan

    1. Hi Maddy,
      Pineapple would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. 5 stars
    I made the stove top version and it was delicious! I have always wanted to make something like this at home and this recipe was great!

    1. Thank you so much Stephanie! I am really glad this turned out so well for you! xTieghan

  50. 5 stars
    Been looking for a good peanut chicken recipe for a long time and was very happy how this recipe turned out. My boyfriend loved it too. Cut the curry paste amount by half though because he struggles with spicy food and it was perfect.

    1. Hi Sarah! I am so glad this recipe turned out so well for you! Thank you for trying this! xTieghan

    1. Hi Devika,
      Yes, just be aware the color will be different:) I hope you love the recipe, please let me know if you have any others questions! xTieghan

  51. Lol at this recipe saying prep time=15 min. Ever grind ginger? That takes at least 15 minutes by itself – I watched my girlfriend do it forever. Then it says cook time is 15 minutes. Uhh how about step 3 which says simmer for 20-3@ minutes?? What kinda voodoo math are we dealing with here?

    At the end of the day this was quite tasty.

    1. Hi Ronald! Sorry, I will look at the times again! I am really glad this recipe turned out so well for you though! xTieghan

  52. 5 stars
    one of my FAVORITES! So creamy and delicious! It was so easy to make (i didn’t have supplies for spicy lime mango, but it’s great without). Seems like a great meal to make when you have company (and have no idea what they like/dislike).

    1. I am so glad this turned out so well for you! And yes, it is great for company! Thank you so much! xTieghan

  53. 5 stars
    Seriously delicious!! Didn’t want it to end. What an awesome recipe that I want to make for my whole family. Thank you thank you!

  54. I made this for dinner tonight and the flavors were VERY delicious but it was extremely salty. I used low sodium soy sauce, Thai Kitchen red curry paste, and regular ‘ol JIF peanut butter. Maybe that brand of curry paste has a lot of salt, and if I can find natural peanut butter next time, maybe I’ll try using that. I think the fish sauce is probably also very salty so I could cut down on the amount of it but don’t want to eliminate completely because it makes the flavor seem authentic. It really is delicious, but just want to tweak a little for the sodium!

    1. Hi Abby! I am sorry this was a bit too salty for you! I would definitely recommend having PB that does not have salt in the ingredients! Please let me know if there is anything I can help with! xTieghan

  55. This dish looks amazing, I’d like to make it tomorrow evening for my family. You mention there’s “a lot of sauce”. Can I halve the sauce ingredients or should I stick to the recipe as is? I plan on cooking it stovetop. Thanks in advance for your lovely recipes and your help here!

  56. 5 stars
    Made the recipe exactly as instructed, and it came out great. There was a lot of extra sauce, but I had it for lunch the next day toss with some noodles. Just as good then.

  57. 5 stars
    I made this recipe last night with four chicken thighs (skin and bone on) and it was DELICIOUS! I made certain to really crisp the skin. My only comment would be, since there really is A LOT of sauce, to use more chicken so the ratio of chicken to sauce is greater. Sadly I didn’t have any jalapenos for the spicy mango lime so I substituted crushed red pepper (eh, not the same) so next time I’ll be better prepared, but in NY during this time of covid-19 I’m not running to the store for one or two ingredients. My husband commented several times on how delicious this recipe was and it will definitely be in our rotation. I can’t wait to make more things from your site. Thank you for all your cooking options! While I have a pressure and slow cooker, I chose to use my cast iron dutch oven stove top method. Wishing you health, happiness and joyful cooking 😉

    1. Hi Vicki! I am glad this recipe turned out so well for you both! Thank you for trying this and others! xTieghan

  58. Hi, this recipe sounds delicious and I’m planning to make it tonight. The recipe calls for boneless/skinless chicken. I’d planned to use chicken thighs (with bones and skin). Is this an issue? (Longer cooking time) It looks like the prep image above has two pieces of chicken with skin on and one with a bone.

  59. The recipe says boneless skinless yet the prep image looks like two of the pieces have skin and one a bone. Is this an issue keeping skin and bones?

    1. Hi Vicki,
      You can use whichever you prefer for this recipe. I hope you love the recipe, please let me know if you have any other questions!

  60. 5 stars
    Hi Tieghan, I made this dish last night and it was a huge hit! My husband said it was spectacular and I have to agree. It will definitely be in our regular rotation. During our staying at home time I have been going through all of your recipes to come up with some tasty, different meals and you never disappoint. You are an amazing cook and I love that you put together so many interesting ingredients in different ways. Also, thanks for going to the trouble of giving instructions for stove top as well as instant pot. While I have a pressure cooker and slow cooker, I do more things just on the stove top, so thank you so much! On a last note, you have the most gorgeous food photos I have ever seen! You bring me so much happiness with your recipes and blog, thank you!

    1. Thank you so much Colleen!! I am so glad this recipe turned out so well for you! I hope you continue to love others of mine as well! xTieghan

  61. 5 stars
    It took me a long time to make it because I had to make my own Thai paste as I didn’t find any in the supermarkets. I really loved it, the flavours were so interesting and different. Thank you for all your recipes, that’s all I have been cooking since the lockdown and I really enjoy myself.

    1. That is so amazing to hear! I am really glad you have been enjoying my recipes during this and I hope you continue to! Thank you! xTieghan

  62. 5 stars
    I CANNOT STOP THINKING ABOUT THIS MEAL OR MAKING IT. Truly. During quarantine, this meal is getting me through my days. I make a big batch on Sunday in my instant pot and eat it all week, it’s delicious reheated in just the microwave, then I add the salsa, cucumber, and extra herbs. Thank you so much for this recipe, I tell everyone about it and how they can’t live without it any longer!! I’ve made with both almond butter and peanut butter and they’re both excellent, not sure which I like more yet. I am also going to try making it with PB2 soon as well to lighten it up a bit. Thank you so much for this winning recipe!

    1. Hi Alley! WOW I am so glad you are loving this recipe! This is so amazing to read! Thank you! xTieghan

  63. 5 stars
    Hi ! I have made before and love ! But I cannot find red curry paste anywhere recently. Would using green curry paste be a total disaster ? Thanks!

  64. I follow someone on instagram who is cooking from your site, so I started omg OMG delicious you are so talented thank you so much for putting this out there ❤️

  65. 5 stars
    Such an amazing recipe! It’s so easy to make and it tastes like you spent hours making it. Definitely a favorite and will be made again in my house 🙂

  66. This recipe has incredible flavor. So easily to whip together on the stove. I swapped the peanuts and Persian cucumbers with some spring onion and cashew pieces and it was divine!

  67. 5 stars
    Incredible! I made it tonight and I loved it so so much. Incredible flavours and textures.

  68. 5 stars
    YES. just yes. This was delicious. The spicy lime mango – the peanut butter – the curry – all the flavors. I made this tonight and I look forward to cooking this for friends! This is delicious!

  69. 5 stars
    We loved this so much! I’ve made curries & peanut sauces with these exact ingredients, but marinating the chicken just before cooking really added an extra layer of flavor. The tangy jalapeño lime mango did an excellent job of breaking up the richness of the peanut sauce. I’ve been sharing this recipe with everyone since we’re all on lockdown. I’m looking forward to making many more HBH recipes to break up our normal meal rotation in the next few weeks…months & beyond!

    1. Hi Katie! I am so glad this recipe turned out so well for you! Thank you for trying and sharing it! I hope you are staying well and healthy! xTieghan

  70. 5 stars
    Absolutely incredible!! Made it in the instant pot and only change i made was to whisk in a little bit of cornstarch to thicken up the sauce. Everyone in my family raved about it!!

  71. 5 stars
    Made this tonight and it was absolutely delicious! Reminded me of the sauce a dragon bowl food cart in my town has that I adore. Now I can make it myself! So amazingly good. Thanks for the recipe!!

  72. 5 stars
    We LOVE this in our house. We’ve made this a couple times now and every time we can’t get enough of it. Literally so easy to make and SO DELICIOUS!

  73. Hi! Any thoughts on how leftovers freeze? This kind of food is right up my alley but not the rest of my family’s. Would love to make for me and freeze off portions for later. Thanks!

    1. HI! The chicken and sauce freeze great together!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  74. 5 stars
    Just made this, it was absolutely divine!!! I added some Plain mango to the sauce as well, because I was a bit zealous and cut up too much. The flavors were complex and balanced and I was so grateful for the extra sauce.

  75. Sauce was delicious but for some reason my peanut butter clumped in the sauce and didn’t mix even after simmering for approx 10 mins.

    Any ideas? Should I have melted the peanut butter prior? It was at room temperature.

    1. HI! What brand peanut butter did you use? I am really not sure why it would clump up. Did it burn possibly?

      Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

    1. Hi Lindsay! You can definitely use a meat thermometer or just cut one of the pieces in half and see if the middle is no longer pink or raw! Please let me know if you have any other questions! xTieghan

  76. 5 stars
    I made this last night and it was soooo good!!! It was also really easy to make (I made it in the crock pot). I will definitely make this again! Thank you for this delicious recipe ?

  77. 5 stars
    5 out of 5 agreed- put this on the regular rotation! Used boneless pork loin chops as the store had zero chicken. It was fabulous!

    1. So glad this turned out so well for you! And yes, encouraging you all to use what you can! Thank you Jennifer! xTieghan

  78. 5 stars
    I had to come right on here This morning to write this! I am a fan of all your recipes. My husband and sons are too! And this recipe did not let us down. With all that’s going on right now in the world, I’ve wanted to keep things as normal for my kids as possible. And that includes yummy home cooked meals. It’s been so hard to find ingredients, but when I saw this recipe I got so excited bc I had everything! This is prob by far my most favorite recipe I’ve ever made! The flavors are amazing. My husband and 2 and 4 year olds gobbled it up too! Thanks Tieghan!

    1. Hi Megan!! It is the best when you already have all the ingredients, especially at a time like this! I am so glad you and your family enjoyed this recipe and I hope you are all doing well! Thank you! xTieghan

  79. 5 stars
    This is the second recipe I’m testing and it is delicious!!!!
    Thank you for creating and sharing such great recipes!

  80. 4 stars
    My substitutions :
    Cut the chicken breast into pieces. Added 4 chipped carrots and no basil. Accidentally used light coconut milk.
    Outcome :Added English cucumber slices at the end. Served over rice. However due to the light coconut milk, the sauce separated and looked off, but it tasty very yummy. This definitely makes a very saucy sauce! I thought the fresh flavors of the pineapple and cucumber were interesting with the peanuty sauce. I would make this again!

    1. I am glad this still tasted good for you! I hope you enjoy it more without light coconut milk! xTieghan

  81. Absolutely obsessed!! Definitely use the fish sauce, you won’t notice it at all. My bf through out the meal kept fist pumping the air he was so thrilled with the meal. Highly Recommend

  82. Thoughts on using green curry paste instead of red? It’s all I have at the moment. Love your recipes by the way!!

    1. Hi Danielle! It still turn out amazing for you! I hope you enjoy this! Please let me know if you have any other questions! xTieghan

  83. What kind of peanut butter do you use?? I used low sodium soy sauce and mine still turned out soooooo salty 🙁

    1. Hi Nicole! I try to just use all natural PB with no other additives! Did you add the fish sauce? Also, could it be from added peanuts at the end? I would love to help out! xTieghan

    1. Hi Jasmine! I think you could make with ground chicken, but reduce the cooking time by 5 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  84. Delicious! Big hit with the family! Made it with only three tablespoons of curry paste since my 12 yo daughter doesn’t like spicy and it was perfect. She cleared her plate.

  85. 5 stars
    You know how some recipes feed your soul as well as your body? This is one of them. I made this after a hard day, and the depths of flavor brought me instant comfort. I will absolutely be making this again! And the sauce is seriously sooooo good!

  86. 5 stars
    In trying to stay true to meatless Monday – I subbed the chicken for a large head of cauliflower and 1/4 lb of mushrooms. DELICIOUS! The sauce is killer.

  87. 5 stars
    This sounds delicious, & a perfect tropical escape for Day 5 of self-distancing & isolation! I’m going to christen my new InstaPot tomorrow with this recipe. I’m going to swap out chicken breasts for thighs & fresh pineapple for mango because I have both of those things in the fridge. Would the InstaPot cooking time differ with chicken breasts instead of thighs???!

    1. Hi Ashleigh!! Nope! No need to adjust the cooking time. I use thigh as well. Pineapple sounds great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  88. 5 stars
    Made this tonight! Followed the IP recipe almost exactly as written but threw in some leftover chopped bok choy, green onion and brown rice noodles instead of cucumber and rice. The sauce was so good!

    1. Hey Laura! The flavor will be a little different, but I am sure still delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  89. 5 stars
    I made this dish tonight in the slow cooker. It was delicious. My family loved it. It was the first time I’ve used curry paste and fish sauce. I hope to see more recipes with these ingredients. Thanks Tieghan for always keeping it interesting!

    Mary Anne

  90. 5 stars
    Great recipe. We absolutely recommend this. We added avocado to the garnish and it is a must. Will be in the regular rotation

  91. 5 stars
    This is absolutely delicious! I love all of your recipes but this is my new favorite go-to. Did it on the stove in my Dutch oven. Thank you for another YUM recipe!!

  92. 5 stars
    I followed the recipe pretty much as printed, with the following exceptions:
    Fresh ginger paste instead of dried Ginger
    NO CILANTRO! (I don’t like it)
    Dried basil instead of fresh
    I put the sauce over rice noodles.
    I have to say that this is one of the best Thai dishes I have tried. I used chicken breast, and it was moist and very tender. I cooked my dish in my cast iron cooker on the stove top. After I had cooked the chicken in all of the spices and then added everything else, I turned the heat way down low put the lid on it jus tilted a little, and let it cook for about an hour. I added the peanut butter and lime juice at the end, and stirred it in. As far as the spicy lime mango, I prepared it as is, and it was delicious enough to almost eat it by itself!
    Instead of just sliced Persian cucumbers, I made some quick pickles and served those with it. I just can’t begin to tell you all the flavors that were there: the spicy curry, the tartness of the citrus juices, the heat from which I love, and the cooling smoothness of the coconut milk and peanut butter. I could almost eat this every day the rest of my life, and die happy! Thank you for a great recipe, and there is still room to tweak it if I want.

    P.S. leftovers for lunch the next day were very anticipated, and I think almost even better van the day before! Sorry that this comment is so long… I really do get into my cooking! God bless

    1. Wow this was so amazing to read!! I am so happy you loved this recipe, Pam! Thank you so much for trying it and I hope the leftovers are just as good! xTieghan

  93. 5 stars
    I made this last night, absolutely delicious especially when paired with the spicy lime mango. Thank you for sharing such an amazing recipe!

  94. 4 stars
    Where is the total carb information? Keto/Carnivore base their diet on 20g total carbs a day or less. Are we to guesstimate the carbs included in this recipe? This mistake takes an outstanding 5 star recipe and reduces it to 1 star!

    1. Hi Debbie! I actually do not provide that information. I am sorry about that! I would recommend using an online food calculator if you would like to find that out! Please let me know if you have any other questions! xTieghan

  95. 3 stars
    Mixed reviews from my family on this one. I made it tonight and enjoyed it but we all agreed it was a bit salty. I did not have low sodium soy sauce on hand & I used the fish sauce so I would definitely recommend following the instructions to use low sodium soy sauce. I used the crockpot method & overall the texture of the sauce & chicken was a bit chalky. We all agreed that a touch sweetness as well as some spice would have been nice flavor enhancements. We served with rice noodles and broccoli which worked well.

    1. Hi Heidi! Thank you for trying this! I hope it turns out better with low sodium soy sauce. Please let me know if there are any questions I can help with! xTieghan

  96. Hi Tieghan, love your web site and recipes, I have so much luck with them working for us. Great variety too. Can you help us all out and highlight some recipes that we can make with our standard cupboard stock during the COVID-19 outbreak. I have beans, rice, corn, frozen and canned vegetables, etc…and typical baking needs. I want to restrict time going out to the market. Thanks!

  97. This recipe looks amazing. However, we try to minimize the extra pans as much as possible, is it possible to skip the searing step?

    1. Hey Sofia! Sure, no problem. You can skip searing the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  98. 5 stars
    Can’t way to try this one. We love peanut chicken. I have a really good recipe, but this looks even better. The toppings especially.

  99. I didn’t grow up eating chicken with peanut butter either, but love it now,

    Always love your instant pot recipes. I have a couple of dedicated instant pot recipe books, but in reality it’s your recipes for it I use. Also love that you offer an alternative cooking method, so those without one don’t miss out,

    Looks amazing, a must make. Xx

    1. Thank you so much Kelly! I am so glad you are enjoying the instant pot recipes and I hope continue to! xTieghan

  100. Do you think this would work with almond butter rather than peanut butter? My daughter has a peanut allergy.

    1. Hi Robin! I think that should turn out amazing for you! Please let me know if there are any other questions I can help you with! xTieghan

  101. I so appreciate that you always give options on how to cook – instant pot, slow cooker or stove top. I just haven’t broken down and purchased an instant pot yet and love that i can still make your yummy recipes without trying to figure out what needs to be changed for what I have. Thanks!