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Thai Peanut Ginger Chicken

Prep Time: 20-25 mins I Cooking Time: 1 Hr I Serving: 2-3

Ingredients :-

For Marinating :-

½ kg /500 g / 1.1 lb Chicken Thighs (boneless, cut into 1-inch thick strips washed and patted dry)

½ tsp Salt

½ tsp Black Pepper Powder

½ tsp Red Chilli Flakes

1 tsp Lime Juice

2.5 tbsp Cornstarch/Cornflour

For Gravy :-

2 tbsp Veg Oil

1 tsp Fresh Thai Ginger(minced) or any other local ginger

1 Onion, large-sized (thinly sliced)

1 small-sized Capsicum (thinly sliced)

1-2 Thai Red Chillies (whole, give a half inch cut lengthwise)

½ tsp Cumin Powder

½ tsp Coriander Powder

½ tsp Red Chilli Powder(or to taste)

1 cup/230 ml Chicken Stock

¾ cup/170ml Thick Coconut Milk

1 tbsp Honey

1 tbsp Peanut Butter(smooth)

2 tsp Fish Sauce

1 tbsp Roasted Peanuts(roughly crushed)

2-3 Fresh coriander Sprigs(finely chopped for garnishing)

Salt to taste

Method :-

For Marinating :-

In a large bowl take the chicken pieces and add all the ingredients mentioned under the marinated section, mix well and coat the chicken pieces evenly with the mixture, cover it and set aside to marinate for 1 hour

For Gravy :-

Heat oil in a large non-stick pan. Place the marinated chicken pieces in the hot pan in batches and stir fry for about 4-5 mins on low-medium flame on each side, until half cooked and colour changes to light golden brown

When done dish out in a bowl and set aside covered

Similarly prepare the remaining marinated chicken and set aside

To the same pan in the remaining oil add freshly minced ginger + sliced onions and sauté for 5-7 minutes on low-medium flame until colour changes to light golden brown

Add sliced capsicum + thai red chillies to the pan and stir for 2-3 mins on low-medium flame

Next add cumin powder + coriander powder + red chilli powder to the pan. Mix well and stir for a minute

Add chicken stock + coconut milk + honey + peanut butter + fish sauce . Mix well and bring it to a boil

Add salt to the pan. Mix well and let it simmer for 8-10 mins on medium flame until thickens. Keep stirring in intervals.

Once thickened, switch off the gas. Arrange the sautéed chicken pieces in a bowl and pour the hot thai peanut sauce over the sautéed chicken pieces and garnish with freshly chopped coriander and roasted peanuts

Time to Taste:)

Serve with steamed Basmati Rice


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