Peanut Butter Chicken Curry

Made using Forty Thieves Peanut Butter, this simple easy-to-make curry is perfect for any night of the week.


20 minutes


20 minutes


4 people
Recipe by: MenuAid

Share this recipe:


2 tbsp rice bran oil
1 onion finely chopped
2 garlic crushed
3 tbsp Thai yellow curry paste
4 cm fresh ginger grated
600 g chicken thigh fillets (skinless) roughly chopped (can use breast if preferred)
1 red capsicum sliced
1 carrot sliced
2 zucchini sliced
1 × 400ml can of coconut milk
½ C chicken stock
3 tbsp peanut butter
250 g green beans trimmed
200 g flat rice noodles
1 lime cut into wedges
1 handful fresh coriander


  1. In a large pan, heat the oil over medium heat. Add the onion, garlic, curry paste and ginger. Cook for a few minutes until fragrant. Add the chicken, turning to coat in the spices and cook for a 2-3 minutes.
  2. Add the capsicum, carrot, and zucchini and then pour in the coconut milk, stock, peanut butter, and soy sauce. Stir until the peanut butter is completely integrated into the sauce.
  3. Let the curry simmer for about 10 minutes, adding the beans half way through cooking.
  4. At the same time cook the noodles according to packet instructions.
  5. Divide the noodles between bowls, top with curry, tuck in a lime wedge for squeezing and sprinkle with coriander.

Adjust the thickness of the curry to suit. The peanut butter will make the sauce quite thick but you can always add extra stock if you feel like it.

Subscribe to our newsletter and get 10% off your first order!
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping