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Thai food is quickly becoming one of my favorite to cook. It reminds me of Indian cuisine in that it packs a ton of flavor. However, Thai food is much easier to prepare since a wide variety of prepared Thai curry paste is readily available. Armed with a few basic ingredients, you can have a Thai stir-fry ready in a matter of minutes. This recipe goes one step further to expand a basic stir fry into a flavorful soup. Massaman curry paste, chicken and peanut butter are the newest love triangle in Peanut Butter Boy’s life.

This recipe is my official entry into The Great Peanut Butter Exhibition #10 – Things are Heating Up! There is still time to enter before the Feb 28th deadline – and the top 3 entries each receive 6 jars of Peanut Butter & Co. Peanut Butter! Whatcha waitin’ for?


3/4 lb chicken breast (2 large), sliced
6 cups low-sodium chicken broth
2 1/2 – 3 cups coconut milk (So Delicious or canned lite)
1/4 cup Massaman curry paste
1/4 cup creamy peanut butter
1/4 cup peanut flour (or 2T more peanut butter)
3 cups frozen cubed butternut squash (or fresh)
2 cups frozen sweet corn
1 (10oz) package frozen chopped spinach, thawed*
2T low-sodium soy sauce
2T fish sauce
1T lime juice
1T fresh grated ginger or 1t dried ground ginger
1T brown sugar
1t cinnamon
1/2t red pepper flakes
1T olive oil

* Note: You can thaw the frozen spinach or add the frozen block to a pot of boiling water until it breaks up. Either way, drain well and squeeze with paper towel until very dry. You can always substitute fresh cooked spinach (patted dry).


1. Add olive oil to large pot. Once the oil is hot (but not smoking) add the curry paste and break into pieces, stirring often. Once the curry becomes aromatic (about 1-2 minutes) add the coconut milk, fish sauce, lime juice, soy sauce, ginger, peanut butter, peanut flour, brown sugar, cinnamon and red pepper flakes – mix well.

2. Once the pot begins to boil, add the chicken and cook for 3-4 minutes, or until chicken is cooked through. Add the chicken broth, corn and spinach and bring to a boil. Reduce heat to simmer for 10-15 minutes. Then add the butternut squash and cook for 5 more minutes. Serve.

Additional Info:

While not a common household item, I highly recommend picking up a package of Protein Plus peanut flour – it’s great for thickening and adding flavor to stew, chili, stir-fry and smoothies, plus it’s cheaper than PB2. You can also make a delicious snack with Peanut Roasted Chickpeas or Peanut Flour Crepes – a fantastic recipe currently in the works.

Filed in Main Course, Peanut Butter, Soup and Chili

13 Responses / Leave a comment »

  1. I love everything about this soup. I would love to create a veggie version with tofu and veggie broth!

    • Nick says:

      It would be just as tasty!

  2. Ruth says:

    I agree with Christin! Except for the chicken, this soup sounds incredible!

    • Nick says:

      Well it can easily be omitted. Cheaper too =)

  3. Leah says:

    I too would like this to be vegetarian. And I probably would leave out the corn, simply because I do not like it. Sounds delicious!

    • Nick says:

      Wow, I got a lot of Vegetarian visitors today =). That’s the beauty of this dish though, you can easily “vegetize” it!

  4. Kristen says:

    this looks delicious and I love peanut flour!

  5. Jacque says:

    That looks and sounds seriously delicious! Thai cooking has so many fantastic flavors.

  6. Gong says:

    Wow! as a Thai, I always remember sitting in the morning eating pieces of toasted bread with my mom’s Massaman.Your idea of adding peanut butter is very interesting. I will tell mom to try adding it next time. ^^

    • Nick says:

      Interesting, Massaman for breakfast, I like it!

      Yes, definitely try it with peanut butter! It makes it much thicker and creamier, it’s absolutely delicious!

Links To This Post

  1. Peanut Butter Exhibition #10–Winners!

  2. Peanut Butter Exhibition winners and recipes! | Living Healthy in the Real World

  3. Peanut Butter Exhibition winners and recipes!

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