Thai Red Curry Peanut Chicken – Big Sky Farmhouse

Thai Red Curry Peanut Chicken - Big Sky Farmhouse

Thai Red Curry Peanut Chicken – Big Sky Farmhouse

With Summer in full effect, the food fair has been a little less uhh, our neck of the woods.  Not the time for warm bowls of chili or clam chowder or mac and cheese…although those things are completely and utterly amazing, warm days just call for salads and protein in our house most of the time.   This Thai Red Curry Peanut Chicken fits in perfectly with that plan.  Packed full of flavor, this chicken is perfect with a salad or sautee’d veggies and if you are craving some carbs, rice would accompany it very well due to the amazing sauce/marinade.

Thai Red Curry Peanut Chicken is a mouthful to say, but we gobble this up mouthful by mouthful as well!  I don’t put any recipes on this blog unless it gets the thumbs up from my family (and my foodie husband who really could be a food critic in another life I think…wink!) and this chicken dish definitely receives the double thumbs up here at the farmhouse.

Sooo, it’s super easy to put this Thai Red Curry Peanut Chicken together, but takes a little preplanning as many chicken recipes do.

Just mix the marinade together.

Remove your chicken breasts from the package and trim away any obvious fat if any.  Slice the chicken breast length-wise down the center of the chicken to form two thin chicken breast patties out of one like this..

Slicing through the center of the breast, lengthwise.

I find that slicing my chicken like this not only allows for more servings, but it also ensures my chicken cooks through.  Pink chicken isn’t my favorite thing…call me crazy.  I like my chicken cooked. Wink!

So, when you finish slicing if this kind of less plump breast chicken thing appeals to you too, this is what you will have after you slice them.  Two almost equal thinner breasts cut from one.

Two chicken breasts sliced from one large breast.

Add half the marinade to a Zip Loc bag along with the chicken and refrigerate for 2-24 hours.  Reserve the other half of the marinade in a container in the refrigerator until you are ready to grill the chicken.

Once you are ready to grill, remove the chicken from the Zip Loc and discard that portion of the marinade.  While you are grilling your chicken, add the cornstarch, pineapple tidbits, and peanut butter and heat together in a heavy bottomed pan to make your sauce.  Once your chicken is completely grilled, simply pour that heavenly sauce onto the chicken and voila!  Dinner is served.

Thai Red Curry Peanut Chicken - Big Sky Farmhouse


Thai Red Curry Peanut Chicken – Big Sky Farmhouse


  • 2 Large Chicken Breasts-Each sliced into two thin patties (to make 4 servings about 4 oz. each.)
  • Coconut Oil Spray (Optional-Canola)
  • Sauce
  • 2 Tbsp. Hoisin Sauce
  • 2 Tbsp. Reduced Sodium Soy
  • 1 Tsp. Rice Wine Vinegar
  • 2 Tsp. Brown Sugar
  • 2 Tsp. Red Curry Paste
  • 3/4 Tsp. Grated Ginger Root (use a fine mesh grater)
  • 4 Garlic Cloves, Minced
  • 1/2 Tsp. Dried Basil
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Ground Pepper
  • 2 Tsp. Asian Garlic Chili Sauce
  • 1/2 C. Water
  • 1/2 of a 20 oz. Can of Pineapple Tidbits, drained.
  • 1 Tbsp. Creamy Peanut Butter
  • 1 Tsp. Cornstarch
  • Optional Garnish
  • Roasted Peanuts, Chopped


  1. Remove your chicken breasts from the package and cut any visible fat away from the breasts. Lay the chicken breast flat down on a cutting board. Position your knife at the top of the chicken breast centered in the middle of the piece of chicken. Hold the breast lightly with your palm and slice the breast in half down the width of the meat, making two equal sliced breasts as close in size to each other as you can cut. When you finish slicing both breasts you should have 4 smaller breasts for serving size between 3-4 oz. Lay a piece of parchment over the breasts and pound with a mallet to flatten. Place chicken breasts in a large Zip Loc Bag and set aside briefly.
  2. Whisk all the ingredients for the sauce together in a large bowl or large measuring cup except for the pineapple, peanut butter and cornstarch.
  3. Pour half of the sauce into the Zip Loc bag with the chicken. Massage the chicken through the bag to distribute the sauce evenly. Refrigerate for 2-24 hours.
  4. Refrigerate the other half of the sauce until you are ready to grill.
  5. When ready to cook, spray your cast iron grill (or barbecue grates/grill-using caution) with coconut spray oil and heat to med/high. Once the grill is hot, remove the chicken from the Zip Loc bag of marinade and toss the bag and marinade. Add the chicken pieces to your grill and allow to sear on each side for about 3-4 minutes each side. The thicker your chicken pieces the longer the grilling will take. While your chicken is grilling, remove the sauce you previously reserved from the refrigerator and whisk the cornstarch into the sauce. Add the drained pineapple tidbits and the creamy peanut butter and pour all the ingredients into a heavy bottomed saucepan. Heat the sauce to just a boil, stirring. Low boil the sauce for about a minute and turn heat off.
  6. Once the chicken is finished, serve immediately ladling the sauce over chicken.


Per Serving - Chicken is 3 points Sauce total is 9 points divided by 4 servings is 2.25 per serving. Total points for one serving of chicken with one serving of sauce is 5.25 points. (Keep in mind, that half of the marinade was discarded and only half of it was used for the sauce. The actual points could be lower depending on how much of the sugars in the marinade were absorbed by the chicken.)



Kasey Matthews Johnson

Kasey Matthews Johnson

Hello there. I'm Kasey. Wife, Air Force mom, new mom-what? (Yes, I love being a mom so much, I started over!), new to beautiful country living, raising Galloway Grass Fed Beef Cattle, complete homebody and retired Police Lieutenant from Sin City, Las Vegas. Welcome to my blog!
Kasey Matthews Johnson

Latest posts by Kasey Matthews Johnson (see all)