Thai Coconut Peanut Chicken
Thai Coconut Peanut Chicken is a Thai inspired chicken dish served over pasta. You’ll love this creamy and flavorful Thai Coconut Peanut Chicken!
I may earn commissions for purchases made through links on this post.
Thai Coconut Peanut Chicken
Thai, Christy? Yes, I know. Who am I? I don’t actually have ANY Thai recipes on this site. Let’s just say college ruined Thai food for me. We had no money and every sketchy Thai restaurant we ate at I had a horrendous experience. I basically went on a Thai diet for the last 10 years swearing to never eat it again.
But I’m The Girl Who Ate Everything…not just some things so I had to give it another go. And while my first choice is always Mexican food, I’m willing to give Thai food another shot.
This is Thai inspired so it’s definitely not authentic but we enjoyed it! Creamy coconut curry peanut sauce over chicken sprinkled with green onions and chopped peanuts. This dish was meant to impress!
OTHER ASIAN RECIPES
Thai Coconut Peanut Chicken
Ingredients
- 1 (12 ounce) box angel hair pasta, cooked and drained
Peanut Sauce:
- 1 cup creamy peanut butter
- 1 (13.5 oz) can light coconut milk (about 1 1/2 cups)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- salt, to taste
- cayenne pepper, to taste
For the chicken:
- 1-2 tablespoon sesame oil, to taste
- 4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks
- 1 bunch green onions, sliced (about 1 cup)
- 1 cup carrot, shredded
- juice of 1 lime or 1 lemon
- chopped peanuts, garnish
Instructions
- Cook pasta according to package directions.
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
- Remove from heat and cover, if will continue to thicken off the heat.
- To prepare the chicken: Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
- While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
- Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are tender and the chicken is fully cooked, adding even more lime juice as needed for moisture.
- Pour some of the peanut sauce over the chicken in the pan and toss to coat (about 1/2 -1 cup).
- Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
- Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
- Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
Notes
3.2.2885
what a treat! only one substitution for what was on hand.
Thank you!
Absolutely delicious! I doubled the chicken, halved the cumin and curry powder (feeding fussy people!), added more carrot and about 4-5 cups chopped Chinese cabbage, and a squirt of sriracha. Served over rice noodles.
What a hit!
Ooops, I didn’t double the chicken. I used five very large chicken breasts.
Pretty yummy! I would add s&p to the chicken before adding it to the sesame oil for another layer of flavor. Otherwise, it was delicious.
Yes always a good idea.
Our new favorite!! Made this last night and we loved it!! Thank you for a great recipe! (I did reduce the amount of Peanut Butter to 1/2 cup and it was perfect!)
Ooh fabulous!
Just made this with udon noodles. I mixed everything up and sprinkled some schichimi on top of the noodles for some mild heat. It was delicious! Thanks for the recipe!
You are welcome!
Excellent recipe! Was the perfect amount of sauce for 1 lb. of pasta. Also added some broccoli & edamame. Thanks so much for the recipe!
Yay!
I agree that the peanut butter could be reduced to 1/2 cup. Would also like some more vegetables in there, next time will add broccoli, peppers, celery, pea pods, zucchini, sliced onions, etc.
Might use rice next time too.
I have never used coconut milk before. Does “light” mean less calories or thinner texture (or both)? The sauce seemed very thick.
Yes, it’s thinner and has less calories.
I have been craving Thai noodles for a while but am eating Low Carb. We made this without the brown sugar to keep carbs down. Served it over thin slices fried cabbage, onions and long thin cut zucchini sticks instead of noodles. It was great!! Nice to have this recipe for meal prep- I could definitely eat it a few days per week easy!
Ooh great idea!
This is the best satay chicken recipe i have tried honestly it has taken me so many recipes to find a decent one i replaced the coconut milk with the coconut cream and omg taste so authentic it literally tastes like the store brought 1. Thank you so much
Oh wow! So glad you liked it.
Delicious! Made tons of sauce, so I froze the extra.
My family loved this. I fixed for lunch, and it was a nice change from sandwiches. I’m going to make this again, and thanks for the recipe and great instructions. Save a little sauce to top leftovers!
I followed this recipe pretty closely, just left out the green onions and substituted Cantonese egg noodles for the thin spaghetti. I am a big peanut butter lover, but I have to say the peanut butter was very overwhelming in flavor and consistency. I could pick out the spices enough, but after a few bites in it felt like I was just eating noodles and PB. Very filling. I would’ve preferred a touch of PB. Next time I would thin it out for the sake of consistency and add less PB overall.
Okay. Thanks for your feedback!
This was super delicious! I added green peppers and shredded carrots. Next time broccoli and red peppers (since I didn’t have any this time). I used Japan noodles (Tomoshiraga Some is the name) …very very light/thin) and this meal got an A+ from me.
Wow great tips and twists.
What a great recipe. I poured the sauce over sauted zucchini ‘noodles’. It worked well and saved me many calories. Thank you.
A great substitution!
We were in heaven while eating this! So yummy and filling! I did two things differently, to suit my tastes. I added a bit of lime juice to the sauce to cut the sweetness and topped my plate with crushed peanuts. Will definitely make again!
Very nice food. I’d like it. I must try to make this.
Hope you do!
Can you put this all in a crockpot?
I haven’t tried it so I can’t be sure.
Anyone try served over rice ?
It’s great over rice.
Just made this and really enjoyed. I didn’t have vegies to add, but will do red peppers and broccoli next time! Thanks!
You’re welcome!
Sunday’s are my day to make dinner. I was getting stuck in a rut making Mexican dishes or Italian. I came across this and decided to give it whirl. I adore curry anything! Not only was it easy to put together but it was amazing! Thanks for the great recipe!
You’re welcome!
I made this and OMG!!!!!!!
Just amazing
I will make this again and again……so easy and delicious
Thank you
You’re welcome!
thanks…i like it
Ijin menyimaknya bun.
Yummo …. my girls love this.
Thank you!
Incredible recipe! I only had about half a cup of peanut butter (rather than a full cup), and it was still bursting with Thai-peanuty flavor! Received rave reviews and will definitely add this recipe to the dinner rotation. Thanks for sharing 🙂
Next time I might experiment with adding a few more veggies, like broccoli and cauliflower!
Thanks! I think more veggies would be great!
My brother recommended I may like this web site. He used to be totally right.
This put up truly made my day. You can not consider just
how much time I had spent for this info! Thanks!
food that looks delicious. So the stomach feels hungry
wow it’s looks like very yummy… i wanna try this recipe
Hope you do!
So good! Next time I will add celery too. Thanks for giving me something different to make!
You’re welcome!
Loved this recipe ! I did add about 1tsp of ground ginger to the sauce and a couple of splashes of Thai Kitchen fish sauce. Will make again !
Thank you!
Love this recipe. Thank you and have a good weekend.
Thank you Liz!
Made it tonight. Enjoyed by husband and me. Will make again.
Forgot to post rating.
So glad to hear that!
O this is perfect! Chicken, PB, coconut, all in a bowl… 😉 Yes!
I agree. Hope you enjoy!
I love chicken noodle, one of my favorite food.
Looks and sounds so yummy! I need to try it 🙂
Thank yoU!
I’m a fan of pretty much anything that incorporates peanuts. This looks delicious!
Kari
http://www.sweetteasweetie.com
Thank you Kari!