Thai Coconut Peanut Chicken

This Thai Coconut Peanut Chicken is a Thai inspired chicken dish served over pasta.Thai Coconut Peanut Chicken - a Thai inspired chicken dish served over pasta.

Thai, Christy? Yes, I know. Who am I? I don’t actually have ANY Thai recipes on this site. Let’s just say college ruined Thai food for me. We had no money and every sketchy Thai restaurant we ate at I had a horrendous experience. I basically went on a Thai diet for the last 10 years swearing to never eat it again. But I’m The Girl Who Ate Everything…not just some things so I had to give it another go. And while my first choice is always Mexican food, I’m willing to give Thai food another shot. Thai Coconut Peanut Chicken - a Thai inspired chicken dish served over pasta.

This is Thai inspired so it’s definitely not authentic but we enjoyed it! Creamy coconut curry peanut sauce over chicken sprinkled with green onions and chopped peanuts. This dish was meant to impress!

5 from 4 votes
Thai Coconut Peanut Chicken
Thai Coconut Peanut Chicken
Servings: 8
  • 1 (12 ounce) box angel hair pasta, cooked and drained
Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1 (13.5 oz) can light coconut milk (about 1 1/2 cups)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic , minced
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • salt , to taste
  • cayenne pepper , to taste
For the chicken:
  • 1-2 tablespoon sesame oil , to taste
  • 4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks
  • 1 bunch green onions , sliced (about 1 cup)
  • 1 cup carrot , shredded
  • juice of 1 lime or 1 lemon
  • chopped peanuts , garnish
  1. Cook pasta according to package directions.
  2. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
  3. Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
  4. Remove from heat and cover, if will continue to thicken off the heat.
  5. To prepare the chicken: Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
  6. While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
  7. Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are tender and the chicken is fully cooked, adding even more lime juice as needed for moisture.
  8. Pour some of the peanut sauce over the chicken in the pan and toss to coat (about 1/2 -1 cup).
  9. Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
  10. Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
  11. Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
Recipe Notes
Thai Coconut Peanut Chicken - a Thai inspired chicken dish served over pasta.

Speak Your Mind



  1. I’m a fan of pretty much anything that incorporates peanuts. This looks delicious!

  2. Looks and sounds so yummy! I need to try it 🙂

  3. I love chicken noodle, one of my favorite food.

  4. O this is perfect! Chicken, PB, coconut, all in a bowl… 😉 Yes!

  5. Kathy S Williams says:

    Made it tonight. Enjoyed by husband and me. Will make again.

  6. Love this recipe. Thank you and have a good weekend.

  7. Loved this recipe ! I did add about 1tsp of ground ginger to the sauce and a couple of splashes of Thai Kitchen fish sauce. Will make again !

  8. So good! Next time I will add celery too. Thanks for giving me something different to make!

  9. wow it’s looks like very yummy… i wanna try this recipe

  10. food that looks delicious. So the stomach feels hungry

  11. My brother recommended I may like this web site. He used to be totally right.
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  12. Incredible recipe! I only had about half a cup of peanut butter (rather than a full cup), and it was still bursting with Thai-peanuty flavor! Received rave reviews and will definitely add this recipe to the dinner rotation. Thanks for sharing 🙂

    Next time I might experiment with adding a few more veggies, like broccoli and cauliflower!

  13. Michelle Scott says:

    Yummo …. my girls love this.