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Further out Peanut Butter Curry recipe with Jasmine rice plated in a shall black bowl with green beans, eggplant, thai basil, chicken, and bell peppers

Simple Rich and Delicious Peanut Butter Curry

This versatile "Rama Thai" inspired peanut butter curry is a breeze to make, gluten free, and absolutely delightful. It's rich in flavor and brimming with vegetables. Plus we've got tips to easily convert it to a vegetarian and vegan dish!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Thai
Servings 8 Servings

Ingredients
  

Peanut Butter Curry

  • 3 lbs Chicken Breast or Thighs Sliced to bite sized pieces
  • 2 Tbsp Fresh Grated Ginger
  • 2 Tbsp Cornstarch
  • 2 Tbsp Avocado Oil or other high heat oil
  • 2 Cups Red Onion- Large Slivers
  • 1 tsp Himalayan Pink Salt
  • ½ Cup Mirin
  • 3 Cups Chicken Broth
  • 1 Tbsp Crushed Garlic
  • ¼ Cup Red Curry Paste
  • ¾ Cup Peanut Butter
  • ⅓ Cup Brown Sugar
  • ⅓ Cup Thai Basil- See Notes If You Don’t Have Thai Basil
  • 2 Cups Sliced Sweet Peppers I don’t specify Bell Peppers, as there are many varieties that work well
  • 6 Kaffir Lime Leaves or 1 Tbsp Lemongrass Paste
  • 1-1/2 Cup Green Beans
  • 1 Can Bamboo Shoots
  • 1 15 oz Can Baby Corn
  • 2 Cups Eggplant- Sliced/Salted/Rinsed
  • 1-1/2 Cup Fresh Green Beans

Accompaniments:

  • Jasmine Rice-Steamed/Cooked Please salt your rice, it tastes better!
  • Cooked Rice Noodles
  • 2 Tbsp Thai Basil- Slivered

Optional/Substitutions:

  • Broccoli Crowns
  • Spinach
  • Watercress
  • Peas
  • Carrots
  • Fried Tofu

Instructions
 

Peanut Butter Curry

  • Prep and cut your ingredients.
    Vegetables prepped for cooking a thai curry recipe
  • Salt your chicken. In a large Dutch Oven on medium high heat, brown the chicken with avocado oil (or another high heat oil) approximately 4-5 minutes.
  • Reduce the heat to medium/low. Add the onions along with the other spices/aromatics. This includes ginger, garlic, lemongrass paste or lime leaves, and the curry. Let it meld for just a minute or two.
    Chicken sauteing in a dutch oven with onions kaffir lime leafs, and panang curry
  • Scoop the peanut butter on top and fold it into the chicken. In a measuring cup, mix together just enough chicken broth with the cornstarch to make a slurry and combine that with the rest of the broth and mirin into the pot. Stir and let it simmer for 5 minutes on medium low heat.
  • Add your brown sugar, eggplant and Thai basil. Simmer for another 5 minutes stirring occasionally.
    Eggplants chopped about to enter a dutch oven into a rama broth with thai basil
  • Add the rest of your vegetables, fold them into the peanut butter curry, cover the pot, and simmer for 6-7 minutes on low. Turn off the heat and get ready to serve!
    Baby corn, green beans, red peppers on top of rama curry in a dutch oven
  • Ladle the curry over jasmine rice or rice noodles, garnish with some more Thai basil, and enjoy!
    Thai Rama Curry inspired Peanut Butter Curry plated in a black bowl with Jasmine Rice and a Dutch Oven full of curry

Notes

  • If you don't have Thai Basil, you can use regular Genovese (Sweet) Basil with 1 or 2 pods of Star Anise.  Place the Star Anise in along with the onion. 
  • If you are going for the vegetarian/vegan option:
    • Skip the chicken and start with softening the onions. 
    • Replace chicken broth with vegetable broth.
    • Add Fried Tofu towards the end of the simmering time.
Keyword Authentic, Chicken, Curry, Easy Recipe, Gluten Free, Peanut Butter, Thai, Vegetables, Vegetarian
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