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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
Would this freeze nicely?
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
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!!
Hey Lauren,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
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!
Hey Mary,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
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.
Hey Rebecca,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
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!
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
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!
Hey Ali,
I would omit the chicken, or you could totally do tofu! I hope you love the recipe:) xTieghan
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?
Hey Kaylyn,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
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!
Hey Abbie,
Thank you so very much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
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.
Thank you Sandy!! xTieghan
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!
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
Looks fab! Is the nutritional value include the rice as well or would you have to add the rice on to the value given?
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!
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 🙂
I am so happy to hear that, Lindsey! Thank you so much for trying this one! xTieghan
This was absolutely delicious! My parents loved it and I’ll be sure to make it again. Thank you
Thank you so much Flavie! xTieghan
This was amazing. Made with chicken thighs and this will now be in our regular rotation. Our whole family loved it!
Thank you so much Stephanie! xTieghan