Thai Peanut Chicken Curry (Easy Slow Cooker or Instant Pot Recipe)
on Mar 12, 2026
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This Thai peanut chicken curry is the perfect balance of creamy, savory, sweet, and tangy flavors. The coconut milk and peanut butter create a rich, velvety sauce, while the red curry paste and fish sauce add bold Thai-inspired flavor. It’s a simple dump-and-go slow cooker meal that requires very little prep but tastes like something you’d order at your favorite Thai restaurant. Even better, it’s packed with vegetables and protein, making it a satisfying meal for busy weeknights or meal prep.
Macros per Serving
Makes: 6 servings
Serving Size: 326g
Calories: 296
Macros: 34p / 13c /13f (2 fiber)
How to Log It
Search “Stay Fit Mom Thai Peanut Chicken Curry” in in MyFitnessPal or MacrosFirst for easy tracking.
Ingredients
This recipe uses a handful of pantry staples and fresh vegetables to create a flavorful curry sauce.
For the Peanut Curry Sauce
- Lite coconut milk
- Fish sauce
- Red curry paste
- Peanut butter
- Brown sugar
- Fresh lime juice
- Ground ginger
For the Curry
- Boneless, skinless chicken breast
- Zucchini
- Carrots
- Red bell pepper
- Kale
These ingredients combine to create a creamy curry with layers of flavor—salty, slightly sweet, nutty, and bright from the lime.
What to Serve With Thai Peanut Curry
This curry is incredibly versatile and pairs well with several simple sides:
- Steamed jasmine rice
- Brown rice
- Rice noodles
- Cauliflower rice for a lower-carb option
- Fresh cilantro, chopped peanuts, or extra lime wedges for garnish
The sauce is rich and flavorful, so something that can soak up the curry makes the perfect pairing.
Easy Meal Prep Option
This recipe is excellent for meal prep because it reheats beautifully. Simply divide the curry into airtight containers with rice or noodles for easy grab-and-go lunches or dinners throughout the week. The flavors deepen as it sits, making leftovers even better the next day.
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SUPPLIES USED
- Slow Cooker – This recipe is so nice to just throw in the slow cooker and have dinner ready when you are!
- Instant Pot – If you need dinner a little bit quicker, this recipe works great in the Instant Pot as well!
Storing and Reheating
Store leftover curry in airtight containers in the refrigerator for up to 4 days.
To reheat, microwave for 2–3 minutes, stirring halfway through to ensure even heating. If the sauce thickens in the fridge, add a splash of water or coconut milk before reheating to loosen it up.
You Might Also Like
- Butter Chicken
- Coconut Chicken Curry
- Thai Turkey Meatballs
- Peanut Noodle Bowls with Chicken
- Red Curry Chicken Bakes
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Thai Peanut Chicken Curry
Equipment
Ingredients
- 1 can lite coconut milk, I use Thai Kitchen
- 2 tablespoons fish sauce
- 3 tablespoons red curry paste, I used Thai Kitchen
- 1/4 cup peanut butter, 64g
- 3 tablespoons brown sugar, 45g
- juice of 2 limes
- 1/2 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breast
- 2 medium zucchini, diced (300g)
- 2 medium carrots, diced (150g)
- 1 red bell pepper, diced (170g)
- 2 cups rough chopped kale, 60g
Instructions
- Add the coconut milk, fish sauce, curry paste, peanut butter, brown sugar, juice of limes, and ginger to the slow cooker and mix well.
- Dice chicken breast into bite size pieces. Add to the slow cooker or pressure cooker and make sure they’re smothered in the sauce.
- Top with the zucchini, carrots, bell peppers, and kale. Cover and cook on high 3-4 hours or low 6-8. If using a pressure cooker, set to manual pressure high for 15 minutes.
- Store in airtight containers with rice or rice noodles. Reheat in the microwave 2-3 minutes.
Notes
- Serve with: rice, noodles, cauliflower rice, etc. Macros are for Thai Peanut Chicken Curry only.
- Search the MyFitnessPal or MacrosFirst app food databases for “Stay Fit Mom Thai Peanut Chicken Curry” to log it in your food diary.
Super easy, family loved it! Not too spicy, which we prefer for the kids
Hi! This recipe is super easy, convenient, and tastes great. The macros are fantastic, too.
I have a question: the sauce turned out a bit thinner than I would have expected. Is there a way to thicken it up?
Thank you for all of your fantastic recipes!
Hi Ailie! I’m glad you love this one. It’s in my crockpot at this very moment! If you want it thicker you could add some cornstarch or arrowroot powder to the sauce. I think that would work great.
Really good flavor. Extra tasty as leftovers. Thankful I can log it in my fitness pal app!
I cannot tell you how excited I was when I saw that this one didn’t have dairy in it lol! This will definitely be a staple in my home:) Everyone loved it and that is no easy feat😅