Uploaded May 2026 | Updated September 2026, 2 weeks ago
This is one of those fast weeknight curries that tastes like you spent way more time on it. The peanut butter gives it that creamy Thai-style richness, while sriracha and fish sauce bring the heat and umami without needing a long ingredient list.
Ingredients
3 tbsp cooking oil
1 cup finely chopped onion
1 tbsp garlic paste
1 tbsp ginger paste
Splash of water, if needed
½ tsp turmeric powder
½ tsp red chili powder
½ tsp coriander powder
½ tsp cumin powder
1 kg chicken
2 tbsp sriracha
1½ tsp fish sauce
1 tbsp peanut butter or almond butter
1 tsp brown sugar
3 tbsp Coriander chopped, 1 tbsp crushed peanuts
1 tsp lime juice
Method
Heat oil in a pan over medium heat. Add chopped onion and sauté until lightly golden.
Add garlic paste and ginger paste. Cook for 1 minute. If the masala starts sticking, add a small splash of water.
Add turmeric, red chili, coriander, and cumin powder. Cook until the oil starts separating.
Add the chicken and sauté for about 5 minutes until the color changes and the chicken starts releasing moisture.
Stir in sriracha, fish sauce, peanut butter (or almond butter), and brown sugar.
Cook for another few minutes until the chicken is fully cooked and coated in the creamy sauce.
Serve hot with jasmine rice or plain steamed rice.
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This is one of those fast weeknight curries that tastes like you spent way more time on it. The peanut butter gives it that creamy Thai-style richness, while sriracha and fish sauce bring the heat and umami without needing a long ingredient list.
Ingredients
3 tbsp cooking oil
1 cup finely chopped onion
1 tbsp garlic paste
1 tbsp ginger paste
Splash of water, if needed
½ tsp turmeric powder
½ tsp red chili powder
½ tsp coriander powder
½ tsp cumin powder
1 kg chicken
2 tbsp sriracha
1½ tsp fish sauce
1 tbsp peanut butter or almond butter
1 tsp brown sugar
3 tbsp Coriander chopped, 1 tbsp crushed peanuts
1 tsp lime juice
Method
Heat oil in a pan over medium heat. Add chopped onion and sauté until lightly golden.
Add garlic paste and ginger paste. Cook for 1 minute. If the masala starts sticking, add a small splash of water.
Add turmeric, red chili, coriander, and cumin powder. Cook until the oil starts separating.
Add the chicken and sauté for about 5 minutes until the color changes and the chicken starts releasing moisture.
Stir in sriracha, fish sauce, peanut butter (or almond butter), and brown sugar.
Cook for another few minutes until the chicken is fully cooked and coated in the creamy sauce.
Serve hot with jasmine rice or plain steamed rice.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
