The first Thai dish I ever made at home was chicken and broccoli in a peanut sauce. Thai Peanut Curry with chicken & broccoli has been a favorite ever since. It is a quick and easy gluten-free stir-fry with bold flavor and it comes together in about 30 minutes. Perfect for a weeknight dinner.
I do this in three steps so there are only one dirty frying pan and one dirty serving bowl. No one likes washing dishes. First, I cook the chicken and transfer that to a serving bowl. Next, I steam the veggies and then add them to the serving bowl. Last, I made the sauce in the same pan and add back the chicken and veggies to the sauce.
What I love about this Thai peanut curry is that it's flavorful without being over the top. You'll still get that peanut flavor and enjoy the taste of all the vegetables, too. It is a great way to introduce kids who love Chinese chicken and broccoli to Thai cuisine. It is similar in main ingredients with a different sauce.
Coconut oil - Adding coconut oil is a perfect way to kick up the flavor.
Boneless skinless chicken thighs - Any cut of chicken will work as long as it's boneless and skinless but chicken thighs are my favorite.
Broccoli - Cut the broccoli into the size that you want.
Baby carrots - I leave the baby carrots whole but you can cut them if you'd like.
Onion - Adding a sweet onion adds a lot of great flavors and a crunch.
Lime juice - Just a squeeze of lime juice is the perfect citrus addition.
Ginger - Fresh ginger is always a great idea when you're cooking Thai dishes.
Garlic - I'm pretty much a fan of adding garlic to just about anything.
Coconut aminos - You can easily use soy sauce as well.
Roasted salted peanuts - If you don't have salted or roasted, any type of peanuts will work.
Peanut butter powder: I used Peanut Butter Powder as the base for my peanut sauce. It has a ton of flavor with a lot less fat than regular peanut butter. It works well in both sweet and savory applications. I used it to make Peanut Butter Whoopie Pies a couple of months ago. Those got rave reviews from my girlfriends.
How to make Thai Peanut Curry
This simple curry recipe will show you that you can get delicious flavors without a ton of extra work!
Step One: Heat coconut oil in a large frying pan over medium heat. Cook the chicken into cooked through. Transfer to a serving bowl.
Step Two: Add the onions and carrots to the frying pan. Cook for 3 minutes to soften. Add the broccoli and cover. You may need to add a couple of ounces of water or chicken broth if there isn't enough cooking liquid from the chicken. Cook the broccoli for 4-5 minutes or until desired tenderness. Transfer the veggies to the serving bowl.
Step Three: Add the first 5 sauce ingredients to the frying pan and whisk. Simmer for 5 minutes. Add the chicken and veggies and toss in the sauce. Garnish with the peanuts and serve.
Add cilantro - Fresh cilantro right on top is the perfect topping!
Add in other veggies - This recipe is so versatile in what you can add to it. Add in red bell pepper, yellow or orange bell peppers, snap peas, green beans, and more.
Make it spicy - Do you love heat? Mix in some cayenne pepper to the Thai peanut curry sauce. You can then top that with some fresh lime juice for a delicious combo.
Add coconut milk - A splash of coconut milk is a great way to add a creamy texture.
Red curry paste - An easy way to boost the flavor is add in a little red Thai curry paste.
What do you serve with peanut curry sauce?
You have a lot of options when it comes to enjoying this curry recipe. You can serve with chicken breasts or chicken thighs or add in some rice options like jasmine rice, basmati rice, or even cauliflower rice, too.
Can you make this into a vegan curry recipe?
If you want to add just tofu and veggies, go for it! It'll taste amazing and be a great way to change up the recipe.
How do you store leftovers?
All you have to do to store leftovers is let the dish cool down completely and then add it to an airtight container. This will keep it fresh and delicious for you to enjoy the next day.
I like to add on some fresh peanuts the next day when I'm eating it just to give it a new and fresh crunch, but that's a personal preference and totally up to you.
Try this Keto Chicken Pad Thai next!
- 2 lb broccoli
- 1 cup baby carrots quarted lengthwise
- ½ of a medium onion peeled and sliced
- ½ cup Peanut Butter Powder
- 1 tablespoon lime juice
- 2 in piece of ginger
- 4 cloves of garlic
- ¼ cup soy sauce or coconut aminos
- ⅓ cup roasted salted peanuts
- Heat coconut oil in a large frying pan over medium heat. Cook the chicken into cooked through. Transfer to a serving bowl.
- Add the onions and carrots to the frying pan. Cook for 3 minutes to soften. Add the broccoli and cover. You may need to add a couple ounces of water if there isn't enough cooking liquid from the chicken. Cook the broccoli for 4-5 minutes or until desired tenderness. Transfer the veggies to the serving bowl.
- Add the first 5 sauce ingredients to the frying pan and whisk. Simmer for 5 minutes.
- Add the chicken and veggies and toss in the sauce. Garnish with the peanuts and serve.
Originally Published November 22, 2016. Revised and Republished March 30, 2022.