It can sometimes be hard for home cooks to cook restaurant quality food, because they are limited in equipment, ingredients, time, skills, and quantity.  Restaurants are at a huge advantage: they are able to put all of their time and energy into the development of their food, because it's their livelihood.  

This recipe for chicken peanut curry is so easy to make at home, and it tastes like it was cooked at a Thai restaurant.  This recipe was born out of my craving for good chicken peanut curry, and living in a small town with no place to get good chicken peanut curry.  We've been experimenting with and tweaking this recipe for about two months now.  I'm happy to report it's pretty darn perfect!  I can't wait to share it with you!

Chicken Peanut CurryCredit: Crystal Sykes


2 Chicken Breasts

1 tablespoon Coconut Oil

1 tablespoon chopped Garlic

2 tablespoons chopped Ginger

1/2 cup chopped Peanuts

1 tablespoon Red Curry Paste

1/4 cup Shredded Coconut

1 tablespoon Curry Powder

1/4 teaspoon White Pepper

1 tablespoon Soy sauce

3 tablespoons Sweet chili sauce

2 large Green Onions

1 can Coconut Milk

Cilantro for garnish

3 tablespoons Peanuts for garnish

2 Cups Cooked Jasmine Rice


1.  Thinly slice the chicken and set aside.  Cook the Jasmine Rice according to the box or bag instructions, and set aside.

ChickenCredit: Crystal Sykes

2.  Chop the ginger, garlic, green onions, and peanuts.  Measure out all other ingredients and set aside. This recipe goes really fast, and you'll want to have everything ready.

IngredientsCredit: Crystal Sykes

4.  Heat a medium to large size saute pan on medium high heat.  Add the coconut oil to the pan and allow to come to temperature.  The coconut oil will need to melt. Add the chicken and cook for about 5 minutes. 

Cooking ChickenCredit: Crystal Sykes

5.  Add the ginger and garlic to the cooking chicken, and stir. 

GingerCredit: Crystal Sykes

6. Add the peanuts and stir. 

PeanutsCredit: Crystal Sykes

7.  Add the shredded coconut and red curry paste to the cooking chicken.

Curry PasteCredit: Crystal Sykes

 8.  Add the curry powder and white pepper, and stir. 

Curry PowderCredit: Crystal SykesStirCredit: Crystal Sykes

9.  Add the soy sauce and sweet chili mixture to the pan, and stir.

SrirachaCredit: Crystal Sykes

10.  Add the green onions to the pan; stir. 

Green OnionsCredit: Crystal SykesStirCredit: Crystal Sykes

11.  Add the coconut milk and bring to a simmer.  If you let it simmer for too long, it will get think, and the consistency will be off. 

Coconut MilkCredit: Crystal Sykes Coconut MilkCredit: Crystal Sykes

12.  Chop the cilantro and peanuts for garnish. 

GarnishesCredit: Crystal Sykes

13.  Add the rice to one half of a bowl.  Spoon the chicken curry into the other half of the bowl.

Add GarnishesCredit: Crystal Sykes

14.  Add garnishes if you wish - trust me, it's better with the garnishes. Enjoy!

Chicken Peanut CurryCredit: Crystal Sykes