Curry Peanut Chicken Stew
Meals

Curry Peanut Chicken Stew

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The flavor in this Curry peanut chicken stew is absolutely indescribably insanely delicious!

At first glance it may not seem as interesting and complex as it tastes.

It’s something that you’ll just have to experience for yourself!

My oldest daughter came over to visit and we had just enough leftover for her to try it and her reaction was priceless.

She was all like “Mom! What did you do to this?! How did you make it so good?! Oh my goodness I cannot wait to make this!”

Have I sold you yet? 😉

If so, keep reading my friends…

How to make Curry peanut chicken stew

Ingredients for the Stew

First cut about four pounds of boneless skinless chicken thighs into bite sized pieces.

Using the thighs is part of what makes this stew so delicious so I do recommend using those instead of chicken breasts.

Season 1/2 cup of flour with kosher salt and pepper, then coat the chicken in the seasoned flour.

And put the chicken in a large soup pot or Dutch oven over medium heat with plenty of vegetable oil.

bits of chicken in a pan before cooking

Since this is a good amount of chicken it will take about 10 minutes to cook, stirring a few times.

Next add in some red Curry paste, soy sauce, lime juice, sriracha, garlic, and ginger.

Oh and also some diced onions.

Adding Curry paste sriracha garlic and ginger to the chicken

After about 3 minutes you should see this gorgeous red color.

Cooked and seasoned chicken and onions before adding the broth

Then add in some chicken broth, coconut milk, and peanut butter.

Bring this to a boil and stir so the peanut butter melts into the stew.

Once nice and bubbly reduce the heat to medium low and let it simmer for 45 minutes to an hour, stirring a few times.

It will look very thin at this point but trust the process… it will thicken as it cooks.

Soup after adding the broth before simmering

Finally, stir in about 2 to 3 cups of chopped fresh spinach during the last five minutes.

It may seem like a lot at first, but I pinky promise the spinach will wilt down to almost nothing.

Before serving, taste for seasoning and add more kosher salt, pepper, soy sauce, red Curry paste, sriracha, and/or lime juice.

Adding chopped spinach to the Curry Peanut Chicken Stew

Serve Curry peanut chicken stew with green onions and chopped peanuts for garnish!

I also served ours with some toasted naan bread for dipping.

Curry Peanut Chicken Stew
Curry Peanut Chicken Stew
Curry Peanut Chicken Stew

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If you like Curry peanut chicken Stew, you might also like…

Red Curry Shrimp Noodles

Red Curry Shrimp Noodles

Chicken Chile Colorado

Chicken Chile Colorado

Thai Curry Shrimp Soup

Thai Curry Shrimp Soup

Peanut Chicken with Coconut Rice

Peanut Chicken with Coconut Rice

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Curry Peanut Chicken Stew

Curry Peanut Chicken Stew has pieces of chicken thighs simmering in a flavorful Curry peanut sauce serve with naan bread for dipping!

Course Main Course
Cuisine American
Keyword Chicken, Chili, Curry, peanut, Peanut Chicken, Recipe, Stew
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 365 kcal
Author Cheri Renee

Ingredients

  • 4 pounds boneless, skinless chicken thighs
  • 1/2 cup flour
  • kosher salt, pepper
  • 3 tablespoons vegetable oil
  • 2 onions diced
  • 3 to 4 tablespoons red curry paste
  • 3 to 4 tablespoons soy sauce
  • 2 to 3 tablespoons sriracha
  • 2 tablespoons lime juice
  • 2 tablespoons garlic paste or minced garlic
  • 2 tablespoons ginger paste or minced ginger
  • 2 14 oz cans chicken broth
  • 1 14 oz can coconut milk
  • 3/4 cup peanut butter (I used creamy)
  • 2 to 3 cups fresh chopped spinach
  • Optional: green onions, lime wedges, and crushed peanuts for garnish and naan bread for dipping

Instructions

  1. Trim any extra fat from the chicken thighs and cut the chicken thighs into bite sized pieces.

  2. Set a large soup pot or Dutch oven over medium heat. While the pot is heating up mix the flour together with kosher salt and pepper in a bowl.

  3. Add the oil to the pot, coat the chicken with the seasoned flour and gently place them in the pot with the oil. Cook 9 to 12 minutes stirring a few times.

  4. Add the diced onion, red Curry paste, soy sauce, sriracha, lime juice, garlic, and ginger. Cook 2 or 3 minutes stirring a few times.

  5. Add the chicken broth, coconut milk, and peanut butter. Bring to a boil and stir until the peanut butter is melted then reduce the heat to medium low and simmer 45 minutes to an hour.

  6. Stir in the spinach during the last 5 minutes. Taste for seasoning and add more kosher salt, pepper, Curry paste, soy sauce, sriracha, peanut butter. and/or lime juice if needed

  7. Serve with green onions, lime wedges, and crushed peanuts if desired and naan bread for dipping.

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