Chicken thighs are recommended because they remain tender and juicy during simmering. Boneless, skinless chicken breasts can be substituted, but adjust the cooking time to prevent drying out.

For the richest and creamiest sauce, use full-fat coconut milk and creamy peanut butter.

For a spicier dish, increase the chili flakes, add chili garlic sauce, or garnish with thinly sliced fresh red chilies.

For a milder version, reduce or omit the chili flakes and choose a mild red curry paste.

Add broccoli florets, sliced carrots, snap peas, or baby spinach for extra vegetables and texture.

For a vegetarian variation, replace the chicken with firm tofu or chickpeas, use vegetable broth, and substitute the fish sauce with a vegetarian alternative.

Serve with jasmine rice, brown rice, rice noodles, quinoa, or cauliflower rice. Steamed broccoli, green beans, and cucumber salad also make excellent accompaniments.

If the sauce becomes too thick, stir in a little chicken broth or coconut milk. If it is too thin, simmer uncovered for several minutes until thickened.

For additional texture, crunchy peanut butter can replace creamy peanut butter.

Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Refrigerate within 2 hours of cooking and store rice separately.

Freeze the cooled chicken and sauce in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently in a skillet over medium-low heat with a splash of broth or coconut milk, or microwave in short intervals, stirring occasionally, until heated through to 165°F (74°C).

The dish can be prepared a day ahead. Its flavors develop as it rests in the sauce. Prepare fresh jasmine rice before serving.

Nutrition values are approximate and depend on ingredient brands, serving portions, and the amount of rice served.