This flavorful dish combines tender chicken with a rich, creamy peanut sauce and a spicy kick that will warm you up from the inside out. It's a perfect weeknight meal that’s both comforting and packed with bold, vibrant flavors.
Start by heating some sesame oil in a large skillet over medium-high heat. Cook the chicken in batches if needed, letting it brown nicely—this should take about 5 to 7 minutes. While the chicken is cooking, bring a small pot of water to a boil and add the carrots. Let them cook just until they start to soften, about 2 minutes, then drain and set aside.
Next, warm up some olive oil in a big pot over medium-high heat. Toss in the onion, the white parts of the scallions, garlic, and ginger. Stir everything around until the onions are soft and translucent, which usually takes about 5 minutes.
While that’s happening, mix the coconut milk, peanut butter, water, Sriracha, lime juice, and a pinch of salt in a small saucepan. Heat it gently over medium-low, stirring often until the peanut butter melts and the sauce is smooth.
Now, add the cooked chicken, carrots, and that creamy peanut sauce to the pot with the onions. Stir in the beans, scallion greens, and basil until everything is well combined. Let it all simmer on low, stirring occasionally, for 30 to 40 minutes. The sauce might be a bit thin as it cooks—if it feels too thick, just add a splash of water to get the consistency you like.
- Use natural peanut butter for a richer, less sweet flavor.
- Toast the peanuts lightly before adding to enhance their aroma.
- Simmer the chili gently to let the flavors meld without overcooking the chicken.
This dish combines bold, comforting flavors with a unique twist from the peanut sauce. It’s hearty and satisfying, yet full of fresh, vibrant Thai-inspired ingredients that make each bite exciting.
Serve over steamed jasmine rice or with warm naan bread to soak up the sauce. Garnish with fresh cilantro, chopped green onions, and a squeeze of lime for added brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened too much.
