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Weeknight Thai Peanut Chicken with Spicy Lime Mango.

Weeknight Thai Peanut Chicken with Spicy Lime Mango

A quick and delicious weeknight meal featuring Thai Peanut Chicken and Spicy Lime Mango.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Thai
Servings 6 servings
Calories 493 kcal

Equipment

  • Dutch oven
  • instant pot
  • Slow Cooker

Ingredients
  

  • 1.5 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
  • 0.25 cup fresh Thai basil or regular basil chopped
  • 0.25 cup fresh cilantro chopped, plus more for serving
  • 1 can (14 ounce) full fat coconut milk
  • 0.25 cup low sodium soy sauce
  • 2 tablespoons fish sauce optional, but recommended
  • 0.5 cup creamy peanut butter
  • steamed rice for serving
  • roasted peanuts for serving
  • Persian cucumbers for serving

Spicy Lime Mango

  • 1 mango diced
  • 1 jalapeño seeded and chopped
  • 1 juice and zest from lime

Instructions
 

Stove Top

  • Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
  • 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.
  • Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and ¼ 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.
  • To make the spicy lime mango. Combine all ingredients in a bowl.
  • Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Instant Pot

  • Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
  • 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 ¼ cup water. Cover and cook on high pressure for 8 minutes.
  • 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.
  • To make the spicy lime mango. Combine all ingredients in a bowl.
  • Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Slow Cooker

  • Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
  • 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.
  • Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce.
  • Finish as directed above.

Notes

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

Nutrition

Serving: 1servingCalories: 493kcal
Keyword Chicken, Dinner, Easy Recipe, Spicy Lime Mango, Thai Peanut Chicken, weeknight
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