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Almond Butter Chicken Curry
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Almond Butter Chicken Curry

This Almond Butter Chicken Curry features crispy honey-lime chicken thighs in a creamy coconut curry sauce with almond butter, Thai curry paste and fresh lime. Serve over rice or noodles for an easy, high-protein dinner in just over 30 minutes.
Prep Time15 minutes
Cook Time20 minutes
Servings: 4 servings
Calories: 1kcal

Ingredients

Chicken

  • 1.25 lbs boneless, skinless chicken thighs skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1/4 tsp kosher salt
  • Freshly ground black pepper

Almond Butter Curry Sauce

  • 2 tbsp + 1 cup coconut milk
  • 1 shallot minced
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp almond butter
  • 1 tbsp Thai yellow curry paste
  • 1 tbsp soy sauce
  • 1/2 tsp brown sugar
  • Juice from 1 lime
  • Cooked rice, cucumber and cilantro for serving (optional)

Instructions

Chicken

  • Place the chicken thighs in a medium bowl. Add the soy sauce, honey, lime juice, salt and several grinds of black pepper. Toss until the chicken is evenly coated.
  • Let the chicken marinate at room temperature for 15 minutes, or cover and refrigerate overnight
  • Heat a thin layer of neutral oil in a large skillet over medium heat. (see notes for airfryer instructions)
  • Add the chicken thighs in a single layer. Cook for 4–6 minutes per side, adjusting the heat as needed to prevent the honey from burning.
  • Continue cooking until the chicken is deeply caramelized and reaches an internal temperature of 165°F. Transfer the cooked chicken to a cutting board and let it rest while you prepare the curry sauce.

Almond Butter Curry Sauce

  • Heat 2 tablespoons of coconut milk (the cream-like part) in a large saucepan or pot over medium heat. Add the shallot, garlic and ginger. Cook for 2–3 minutes, stirring frequently, until softened and fragrant.
  • Stir in the almond butter, yellow curry paste, soy sauce and sugar. Cook for about 1 minute, stirring continuously, until smooth and aromatic.
  • Pour in the remaining 1 cup coconut milk and 1 cup water. Whisk until the sauce is smooth.
  • Bring the sauce to a gentle boil, then reduce the heat to low. Simmer uncovered for 5–10 minutes, stirring occasionally. Add more water as needed until the sauce reaches your preferred consistency.
  • Remove the pot from the heat and stir in the lime juice. Taste and adjust with additional soy sauce, lime juice or sugar as desired.
  • To serve, divide the rice among bowls and spoon the curry sauce over the top. Slice the chicken thighs and arrange them over the rice. Finish with additional lime juice and serve immediately.

Notes

Air-Fryer Instructions
  1. Preheat the air fryer to 380°F.
  2. Arrange the chicken thighs in a single layer, leaving space between each piece.
  3. Air-fry for 17–21 minutes, flipping halfway through, until deeply browned and cooked to an internal temperature of 165°F.

Nutrition

Serving: 1serving (makes 4) | Calories: 1kcal | Carbohydrates: 10g | Protein: 34g | Fat: 42g | Saturated Fat: 3g | Fiber: 1g | Sugar: 5g