One Pot Velvety Peanut Chicken Curry
There's nothing quite like the aroma of curry filling your kitchen on a busy weeknight. This Thai-inspired, velvety peanut chicken curry has become my go-to recipe when I'm craving something deeply satisfying but don't have hours to spend in the kitchen. The best part? It all comes together in one pot in about 30 minutes, making cleanup a breeze.
This curry strikes the perfect balance between comfort food and nutrition powerhouse. It's luxuriously creamy from the peanut butter, warmly spiced from the red curry paste, cumin and cinnamon, and is packed with vegetables that add both texture and nutrients. This dish would be delicious served vegetarian, but I couldn’t resist adding chicken thighs for the added protein. The result is a rich and flavourful sauce that will have you licking your plate!
What makes this curry special is how the sweet potatoes, cauliflower, and carrots absorb all the amazing flavours while adding their own natural sweetness and heartiness. Each spoonful delivers a perfect bite – a little heat, a touch of sweetness, protein, and plenty of vegetables.
The Secret to Quick & Delicious Curry
The key to making this curry so flavourful in such a short time is using quality red curry paste as the foundation. I like Thai Kitchen brand red curry paste but I am a TOTAL wimp when it comes to spice. I also really like the Blue Elephant brand. Finding your ideal level of spice is a personal journey! The curry paste does the heavy lifting, providing complex Thai flavours without requiring dozens of individual spices. When combined with creamy peanut butter, you get a velvety sauce that clings beautifully to the vegetables and chicken.
I've found that chopping the chicken thighs into bite-sized pieces helps them cook quickly and evenly, while also ensuring you get a bit of protein in every bite. The vegetables are cut to sizes that allow them to cook in roughly the same amount of time – another time-saving trick that preserves texture in each component.
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Perfect for Meal Prep
While this curry is divine fresh off the stove, I've discovered it tastes even better the next day after the flavours have had time to meld. This makes it perfect for meal prep – just double the recipe and enjoy stress-free lunches for days. The curry keeps well in the refrigerator for up to 4 days and can even be frozen for longer storage.
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One Pot Velvety Peanut Chicken Curry
prep time: 10 min | cook time: ~30 min | serves: 4-5
Ingredients:
1 lb chicken, cut into 1/2” pieces
2 tbsp olive oil
1 medium yellow onion, diced
2-3 tbsp red curry paste
1 1/2 tsp cumin
1/2 tsp cinnamon
2 sweet potatoes, peeled, cut into 1/2-1” pieces (~1 1/2 cups)
2 carrots, peeled, cut into 1/2-1” pieces
2 cups cauliflower florets, cut into bite sized pieces
1 can coconut milk
1 cup chicken stock
2 tbsp creamy peanut butter
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp maple syrup
1 lime, juiced
1/2 cup cilantro, roughly chopped
Directions:
Begin with cooking your rice according to the package directions. Set a timer so you don’t forget about it!
In a large dutch oven, heat 2 tbsp olive oil over medium high heat and sauté the 1 diced onion for about 3 minutes, stirring frequently.
Add in the 2-3 tbsp red curry paste, 1 1/2 tsp cumin and 1/2 tsp cinnamon. Stir until the onion is well coated. Next, add in the sweet potatoes, cauliflower and carrots. Stir well until they are all covered in the spices.
Add in 1 can of coconut milk, 1 cup of chicken stock, 3 tbsp soy sauce, 2 tbsp peanut butter, 1 tsp fish sauce, 1 tsp maple syrup and the 1 lb chopped chicken thighs. Make sure that everything is covered in the liquid and raise the heat until you get a slow boil, then reduce the heat to a simmer. Cook for 15-20 minutes uncovered.
When the veggies are tender and the chicken is cooked through, remove from the heat. Stir through the juice of 1 lime, and 1/2 cup chopped cilantro.
Serve over the rice, and Enjoy!
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Customization Ideas
Make it vegan: Skip the chicken and add a can of chickpeas or cubed tofu instead.
Spice it up: Add a sliced Thai chili or a dash of sriracha if you like it hot.
Veggie variations: This curry works with almost any vegetables you have on hand – try adding broccoli, green beans, or eggplant.
Serving options: While rice is traditional, this curry also pairs beautifully with quinoa or cauliflower rice for a lower-carb option.
The next time you're tempted to order takeout, give this one-pot velvety peanut chicken curry a try instead. It's faster than delivery, far more nutritients, and I promise the flavours will transport you straight to your favorite Thai restaurant – all from the comfort of your own home!
Enjoy!
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Remember, adding new foods to your diet doesn't have to be complicated. This One Pot, Velvety Peanut Chicken Curry is proof that simple ingredients, thoughtfully combined, can create something extraordinary while nourishing your body.
📌Pin this recipe to save it for later! Give it a try and let me know in the comments how you liked it!
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