Thai Curry Fajitas with Peanut Sauce & Mango Salsa

Name: Thai Curry Fajitas with Peanut Sauce & Mango Salsa
Cook time: 15 min
Total time: 25 min + 15 min
Yield: 4+
Ingredients: Thai Chicken Fajitas :; 2 lb. (900g) chicken, sliced or peeled shrimp; Salt and pepper to taste; High-temp oil, like avocado or peanut; 1 large bell pepper, sliced; 1 large onion, sliced; 1 tbsp. garlic, minced; 2 tsp. ginger, grated; 4 tbsp. red curry paste; 1 lime, juiced; 2 tsp. brown sugar; Optional Thai basil leaves; Optional Tequila to taste; Tortillas, flour or corn; Thai Style Salsa :; 1 ripe mango, sliced; ¼ cup (25g) cabbage, shredded; 1 small white onion, sliced; 1+ Thai bird’s eye chilis, minced; 2 to 3 tbsp. chopped cilantro; 1 tbsp. extra virgin olive oil; 2 tsp. fish sauce; Brown sugar and salt to taste; Thai Peanut Sauce :; ¼ cup (63g) creamy peanut butter; 2 tbsp.+ coconut cream; 2 tsp. rice vinegar; 1 clove garlic, grated; honey to taste

By: Andrea Alden

Celebrate National Fajita Day with a bold twist on a griddle-cooked classic. These Thai Curry Fajitas feature your choice of juicy chicken or succulent shrimp paired with sweet peppers, onions, aromatic ginger and garlic, and rich red curry paste for a flavour-packed fusion meal that's perfect for cooking outdoors.

The real magic happens when everything comes together on the hot griddle. A drizzle of creamy peanut sauce and a fresh mango Thai salsa bring balance to the savoury curry flavours, while an optional tequila flambé adds dramatic restaurant-style sizzle and aroma. Whether you're cooking for family or entertaining friends on the patio, these colourful fajitas are guaranteed to impress.

Prep Time

25 min

Cook Time

15 min

Yield

Difficulty

Easy

Thai Curry Fajitas with Peanut Sauce & Mango Salsa

Ingredients

Method

Photos

Ingredients

Thai Chicken Fajitas:

2 lb. (900g) chicken, sliced or peeled shrimp
Salt and pepper to taste
High-temp oil, like avocado or peanut
1 large bell pepper, sliced
1 large onion, sliced
1 tbsp. garlic, minced
2 tsp. ginger, grated
4 tbsp. red curry paste
1 lime, juiced
2 tsp. brown sugar
Optional Thai basil leaves
Optional Tequila to taste
Tortillas, flour or corn

Thai Style Salsa:

1 ripe mango, sliced
¼ cup (25g) cabbage, shredded
1 small white onion, sliced
1+ Thai bird’s eye chilis, minced
2 to 3 tbsp. chopped cilantro
1 tbsp. extra virgin olive oil
2 tsp. fish sauce
Brown sugar and salt to taste

Thai Peanut Sauce:

¼ cup (63g) creamy peanut butter
2 tbsp.+ coconut cream
2 tsp. rice vinegar
1 clove garlic, grated
honey to taste

Method

Prep your ingredients. Peel the shrimp or slice the chicken and vegetables. Season to taste with salt and pepper. Prepare the salsa by tossing the sliced mango, shredded cabbage, onion, chili, and cilantro together. Stir in the olive oil and fish sauce. Taste and season with brown sugar and salt. Stir together the peanut butter, coconut cream, vinegar, and garlic. Add more cream to the peanut butter to thin it to a drizzleable consistency and stir in honey to taste.
In a cup or bowl, whisk together the garlic, ginger, curry paste, lime juice, and brown sugar.
Replace your barbecue’s grids with a griddle accessory. Preheat your grill to medium by igniting most burners and setting them to medium while creating a cooler area with a burner set to low or off.
Wrap the tortillas in a damp paper towel and place them over the low side of the griddle to warm. If you have a metal bowl or cloche to put overtop, even better.
Lay down some oil and sear the chicken or shrimp—be mindful, shrimp will take a lot less time than the chicken. Next to it, add more oil, and begin searing off the vegetables. Once the chicken is seared on all sides, mix it with the vegetables, then pour over the red curry sauce. Stir fry everything together until the sauce is thick and coating everything.
When the veg and protein are nearly ready, add the optional Thai basil leaves, then drizzle with the optional tequila. Carefully use a torch or match to flambé the dish before removing to a platter for serving.
Assemble your fajitas by layering the Thai-style stir fry on a tortilla, topping with salsa and a drizzle of the peanut sauce.
Pair these fusion fajitas with a beer that is crisp and balanced. Hefeweizens and Lagers are bubbly enough to cut through the fatty sauce, while the subtle flavours and hops cool spices and don’t overpower the aromatics. If you would prefer wine with this meal, the aromatic Gewürztraminer has notes of lychee and ginger that will play well with the fragrant ingredients of this dish.

Fusion cooking doesn't have to be complicated. These Thai Curry Fajitas prove that combining familiar favourites with global flavours can create something truly memorable. Whether you choose chicken or shrimp, the creamy peanut sauce cools the heat, the mango salsa adds brightness, and the sizzling curry-seasoned filling delivers layers of flavour in every bite. Serve with a crisp Hefeweizen, a refreshing lager, a glass of Gewürztraminer, or your favourite tequila cocktail and enjoy a National Fajita Day feast that's anything but ordinary.

What are your favourite foods to fuse? Share your best BBQ fusion recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

RecipeBlog - Thai Fajitas – Ingredients on a board on a white countertop with blue and yellow napkins, limes, cilantro, and a drinks

Gather the ingredients

RecipeBlog - Thai Fajitas – mango slaw ingredients on a board with a blue and yellow napkin, and knife

Prep the ingredients, including your Mango Slaw

RecipeBlog - Thai Fajitas – pouring onion and peppers onto a griddle that already has chicken on it

Preheat the griddle and cook the protein and vegetables

RecipeBlog - Thai Fajitas – Full griddle on a barbecue with chicken, shrimp, and veggies

Griddle the ingredients until they're nearly cooked through

RecipeBlog - Thai Fajitas – Pouring sauce onto cooked chicken and veg on a BBQ griddle

When nearly cooked, combine the veg and protein, then pour on the sauce

RecipeBlog - Thai Fajitas – Flame the protein and vegetables on the griddle

Optionally, carefully pour over tequila, then ignite it for a quick flambé

RecipeBlog - Thai Fajitas – Fajitas on a board on a white countertop with a blue and yellow napkin, limes, cilantro, and a drink

Load your tortillas up with your fajita mix, the mango slaw, and top with peanut sauce

Pair these fusion fajitas with a crisp and balanced Hefeweizen or Lager, an aromatic Gewürztraminer with notes of lychee and ginger will play well or try a Tequila Spritz.

Smoky, crispy, sweet, savoury, sour, and fragrant, these fajitas are perfect for celebrating National Fajita Day