Creamy Thai Peanut Chicken is one of those rare dishes that checks every box: comforting, bold, creamy, savory, slightly sweet, and just spicy enough to keep you coming back for another bite. Tender chicken simmered in a rich peanut sauce infused with garlic, ginger, soy sauce, and coconut milk creates a restaurant-quality meal that’s surprisingly easy to make at home.

This dish is inspired by classic Thai flavors but adapted for the home kitchen. You don’t need specialty equipment or hard-to-find ingredients. Everything comes together in one skillet, making it perfect for busy weeknights while still impressive enough for guests. Whether served over jasmine rice, rice noodles, or even low-carb cauliflower rice, Creamy Thai Peanut Chicken is a guaranteed crowd-pleaser.

Unlike overly heavy peanut sauces, this version balances richness with brightness from lime juice and fresh herbs. The result is a creamy, glossy sauce that clings perfectly to each piece of chicken without feeling greasy or overpowering.

Why You’ll Love This Creamy Thai Peanut Chicken

Bold Thai-inspired flavors without complicated steps
One-pan recipe for easy cleanup
Customizable heat level for mild or spicy preferences
Perfect for meal prep and reheats beautifully
Family-friendly yet sophisticated enough for entertaining

This dish is especially popular because it tastes like takeout—but better. You control the ingredients, the salt level, and the spice, making it healthier and fresher than most restaurant versions.

Ingredients

1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
½ cup creamy peanut butter (natural or regular)
1 cup full-fat coconut milk
3 tbsp soy sauce or tamari
2 tbsp brown sugar or honey
1 tbsp rice vinegar
1 tbsp fresh lime juice
1–2 tsp red curry paste (adjust to taste)
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup chopped roasted peanuts, for garnish
¼ cup fresh cilantro, chopped
Cooked jasmine rice or noodles, for serving

Instructions

Heat vegetable oil in a large skillet over medium-high heat.
Season chicken lightly with salt and pepper, then add to the skillet in a single layer.
Cook for 4–5 minutes per side until lightly golden and cooked through. Remove chicken and set aside.
Reduce heat to medium. Add garlic and ginger to the same skillet and sauté for 30 seconds until fragrant.
Whisk in peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, lime juice, and red curry paste.
Simmer the sauce for 3–4 minutes, stirring constantly, until smooth and slightly thickened.
Return chicken to the skillet and toss to coat evenly in the sauce.
Simmer for another 5 minutes until the sauce thickens and clings to the chicken.
Taste and adjust seasoning or spice level as needed.
Garnish with chopped peanuts and fresh cilantro before serving.

Tips for the Best Peanut Sauce

Use full-fat coconut milk for the creamiest texture.
If the sauce thickens too much, add a splash of water or chicken broth.
Natural peanut butter works great, but stir it well first.
Fresh lime juice at the end brightens the entire dish.

Variations & Substitutions

Make it spicy: Add extra curry paste or a drizzle of sriracha.
Vegetarian version: Substitute chicken with tofu or chickpeas.
Low-carb: Serve over zucchini noodles or cauliflower rice.
Extra veggies: Add bell peppers, snap peas, or broccoli to the skillet.

Serving Suggestions

Creamy Thai Peanut Chicken pairs beautifully with jasmine rice, coconut rice, or rice noodles. For a complete meal, serve with a crisp cucumber salad or steamed vegetables to balance the richness of the sauce.

Cultural Inspiration

While this dish isn’t a traditional Thai recipe, it draws inspiration from Thai peanut sauces often used with satay. The creamy, savory-sweet profile reflects the balance of flavors central to Thai cuisine: salty, sweet, sour, and spicy.

Storage & Reheating

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of coconut milk if needed.