Thai Peanut Curry with Chicken

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Whenever it's a Bites of Beri recipe I know it'll be great. Thank you.

I made it vegetarian by swapping chickpeas for the chicken, and the recipe was great! Very filling and wholesome, I could definitely see it making a good spicy curry with some extra additions, but as is it is a very nice sweet and mild curry. Definitely recommend it!

Added squash, zucchini and bell peppers forgot the tomatoes but it was delicious 🤤🤤🤤

Used the recipe more as a base. Added more of all the spices and flavourings, added zucchini, capsicum, baby spinach and kale, and topped it with a fresh squeeze of lime. Served over rice. I think next time I'll add more chili as it didn't have much of a kick with the curry paste I used, but it's a good base for picky eaters. Would be even better with baby corn and snow peas thrown in at the end for a crunch.

Added some Thai basil since I had some on hand

It's a lot of fat on fat texture with coconut milk and peanut butter. It needs some acid to cut through. Try zesting lime and a little squeeze of the juice. Otherwise, pretty good. I'd make again.

Needs more curry and a sprinkle of red pepper flakes

I hate to down vote this but it just didn't have the flavor I expected. It's missing something and I don't know what.

Really nice. As always with these types of curries I recommend to marinade the chicken in some of the spices beforehand and then stir fry the chicken for a few minutes and take it out of the pan and add it later when everything is 5 min away from done. This way you don’t overcook the chicken while you’re waiting for the veggies to soften. And the chicken will be more flavourful. Next day I added some lime and some lemongrass to the leftovers and that really elevated the dish

Good recipe and easy to make. Took on board some of the comments about the level of spice and added a third tablespoon of red curry sauce. Perfect.

Added 1/2 tsp red curry powder to bring the curry flavor forward.

Yum! A touch too much peanut butter for my taste but not by much - would add some lime juice next time, and would go great with pineapple.

It was alright, feels like it might be missing something. Not bad by any means though.

I had to improvise a bit due to not having all the ingredients. Instead of curry paste: tumeric powder, ground coriander and ground cumin I also added two long green chillis to up the spice Doesn’t need all the coconut milk

I've made this twice now, and everyone loves it every time. I make sure to use natural peanut butter for less sugar and more peanut flavor. i also add cumin, salt, and pepper to make it suit our tastes. it's a great base recipe, and if you know your curries and seasonings, you can make it amazing! *edit* I made this in my instant pot by sautéing the chicken until browned, them added the other ingredients, and put it on for a 7 min pressure cook. it turned out better than it has on the stove top!

Was delicious added some sriracha to it add little spice but everyone loved it

Served it over rice and a sweet potato. Added red Chile sauce because it needed spice

Made a double batch with no carrots. Add a little extra red curry if you'd like to taste the spice rather than have a subtle heat.

Really easy and tastes amazing. Made extra to freeze.

Added 1 additional tablespoon of curry paste. Not spicy but can add red pepper flakes to spice it up a bit.

Far too saucy for my liking. Half a can of coconut milk is probably enough. I'd also add more curry paste, as another reviewer mentioned. I give it a thumbs up because I'm sure it's salvageable. Some salt helped, but this needs more attention.

I really enjoyed this dish. I added green Thai chillies for extra spice and an extra tablespoon of red curry paste. Will definitely make again.

Only realised after I had started making that we did not have any peanuts. The peanut butter kept the taste of peanuts strong though. You could easily make this vegetarian by using tofu instead of chicken. Very nice and highly recommend

Amazing! Couldn't find unsalted peanuts so used chunky peanut butter, and it actually worked really well. Tiiiny bit runny, so will add a little less coconut milk next time

I’ve never had curry before, so I was a little hesitant about making it. But my significant other enjoys it and assured me it would be good. I’m so glad I made this recipe, because I loved it so much I had seconds! I will definitely make it again.

This was amazing!

Delicious! I was afraid it will be too runny because I added 14oz of coconut milk but I actually loved it that way. It truly reminded me of time spent in Asia, this is the best curry I made so far!

It was a little runnier than I would’ve liked so I may use less coconut milk next time. But the flavor was very good

I have never added peanut butter and raw peanuts into Thai curry before, and it was a great addition. I added chilli flakes for that extra spice. This freezed really well, so I would certainly batch cook this.

Easy to prep and cook. It was very good. I added red pepper flakes for extra heat.

Quick and easy to make, I added the red thai curry paste before chicken to heat all the spices, then at the end I microwaved the remaining sauce Ingredients to mix them well before adding. Also used coriander