Quick Red Curry Chicken (African-Inspired)
Serves: 4 Time: 25–30 minutes
This is a fast, weeknight-friendly curry that blends Southeast Asian red curry paste with West African richness — tomato, coconut milk, and a spoonful of peanut butter for body. Using peanut butter here adds a gentle, savory sweetness and creamy mouthfeel that deepens the sauce without making it overtly peanutty; it’s a common technique in West African and fusion-style curries to give the finished dish more roundness and staying power on the palate.
Ingredients
- 1½ lbs boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp neutral oil (canola, vegetable, or light olive oil)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2–3 tbsp red curry paste (adjust to heat preference)
- 1 tbsp tomato paste
- 1 cup crushed tomatoes (or 1 medium chopped tomato)
- 1 cup coconut milk
- 2 tbsp creamy peanut butter (natural or regular — stir to loosen if very stiff)
- ½ cup chicken stock or water (more as needed)
- Juice of ½ lime or lemon
- Salt & freshly ground black pepper, to taste
- Optional: 1 bell pepper (sliced), a handful of spinach, or 1 small sweet potato (pre-cooked cubes)
- Garnish: chopped cilantro or sliced scallions
Instructions
- Brown the chicken: Heat oil in a large skillet or sauté pan over medium-high. Season the chicken lightly with salt and pepper and sear until golden on the outside but not necessarily cooked through, 3–4 minutes. Transfer to a plate.
- Sauté aromatics: Reduce heat to medium. Add the diced onion and cook 3–4 minutes until soft. Stir in garlic and ginger and cook 30 seconds until fragrant.
- Bloom the paste: Add the red curry paste and tomato paste to the pan. Cook, stirring, for about 1 minute to release the aromatics and oils.
- Build the sauce: Pour in the crushed tomatoes, coconut milk, peanut butter, and chicken stock. Whisk or stir until the peanut butter is fully incorporated and the sauce is smooth.
- Simmer: Return the chicken to the pan, bring to a gentle simmer, and cook uncovered 8–12 minutes until the chicken is cooked through and the sauce has slightly thickened. If adding bell pepper or pre-cooked sweet potato, add them with the chicken; add spinach in the last 1–2 minutes to wilt.
- Finish & season: Stir in lime or lemon juice and taste for salt. Add a pinch of sugar if you want a touch more sweetness, or another teaspoon of peanut butter for extra depth.
- Serve: Spoon over steamed rice, couscous, or flatbread. Garnish with cilantro or scallions.
Notes & Variations
- Heat: Add another tablespoon of curry paste or a small chopped chili for more spice.
- Peanut substitute: If allergic or prefer not to use peanut butter, use 2 tbsp tahini + 1 tsp brown sugar for similar body and mild sweetness, or 2 tbsp almond butter.
- Vegetarian: Swap the chicken for firm tofu or chickpeas and use vegetable stock.
- Make-ahead: The flavors deepen after a few hours; reheat gently and add a splash of stock if the sauce tightens in the fridge.
Admiral's Table 
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