Creamy Peanut Nutty Chicken Curry Recipe

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 5 to 7 minutes. Transfer the chicken to a plate and set it aside, leaving the remaining oil and juices in the pan.

Turn the heat down to medium, then add the diced onion, minced garlic, and grated ginger to the same skillet. Cook for 3 to 4 minutes, stirring frequently, until the onion is soft and translucent. You should smell a rich, sweet aroma as the aromatics soften.

Stir in the red curry paste, coating the onions and cooking for about 1 minute until the paste darkens slightly and becomes highly fragrant. Pour in the coconut milk and whisk gently to scrape up any browned bits from the bottom of the skillet.

Add the smooth peanut butter and soy sauce to the skillet, whisking until the mixture is completely smooth and uniform. Bring the sauce to a gentle simmer, then return the cooked chicken and any collected juices back into the skillet.

Reduce the heat to low and let the curry simmer uncovered for 10 minutes, allowing the sauce to thicken and the chicken to cook through completely. The curry is ready when the sauce easily coats the back of a spoon.

Stir in the fresh lime juice just before removing the skillet from the heat to brighten the flavors. Spoon the warm curry over bowls of hot jasmine rice and garnish generously with the chopped roasted peanuts for a delightful crunch.