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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
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
Thank you so much Natasha! xTieghan
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?
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
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!!
Hi Tori! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
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?
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
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!
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
So good!! Cannot make with out the fish sauce- makes the flavor perfect!
Thank you so much Brooke! I am so glad you enjoyed this recipe! xTieghan
Husband & I loved. Makes plenty of sauce if you want to make more chicken.
I am really glad you both enjoyed this one! xTieghan
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.
Thank you so much Jan! I am really glad this turned out so well for you! xTieghan
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
Thank you Hailey!! I am so happy to hear that! xTieghan
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
That is so amazing to hear! Thank you for trying this one, Lisa!! xTieghan
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.
Thank you so much Dionne! I am really glad this recipe turned out so well for you! xTieghan
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?
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
My first ever instant pot recipe! The chicken was so tender and the whole dish was delicious!! Thank you!
Thank you Anthem! I am so glad this turned out so well for you! xTieghan
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.
Love to hear that, Elena!! Thank you so much for trying this recipe! xTieghan
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 🙂
Thank you so much Emma! I am so glad this turned out so well for you! xTieghan