Braised Peanut Chicken Curry With Thai Gremolata Recipe

Name: Braised Peanut Chicken Curry With Thai Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the curry chicken:; 1/2 cup red Thai curry paste (preferably Maesri brand, if you can find it); 1/2 tablespoon peanut oil or any neutral oil; two 8-ounc cans coconut milk; 1/4 cup plus 2 tablespoons peanut butter; Juice of 1 lime or a chiffonade of 4 kaffir lime leaves (worth it if you can find them!); 1 tablespoon brown or palm sugar; 1 tablespoon fish sauce; 2 pounds boneless, skinless chicken thighs; For the Thai gremolata:; 2 small shallots, minced; 2 cloves garlic, minced; 1/2 cup roasted, salted peanuts, minced; Zest of 2 limes; 1/2 cup minced cilantro, packed

Servings: persons

For the curry chicken:
1/2 cup red Thai curry paste (preferably Maesri brand, if you can find it)
1/2 tablespoon peanut oil or any neutral oil
two 8-ounc cans coconut milk
1/4 cup plus 2 tablespoons peanut butter
Juice of 1 lime or a chiffonade of 4 kaffir lime leaves (worth it if you can find them!)
1 tablespoon brown or palm sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs
For the Thai gremolata:
2 small shallots, minced
2 cloves garlic, minced
1/2 cup roasted, salted peanuts, minced
Zest of 2 limes
1/2 cup minced cilantro, packed

1
Preheat an oven to 350u00b0 F.
2
In a wok or large saucepan, stir-fry the curry paste and peanut oil together until the paste is softened and fragrant.
3
Add the coconut milk and whisk to combine.
4
Add the peanut butter and whisk to combine as it softens and melts into the sauce.
5
Add the lime juice or chiffonade of kaffir lime leaves, the sugar, and the fish sauce, whisking to combine.
6
Simmer for a couple of minutes and then remove the sauce from the heat.
7
Place the chicken thighs in a Dutch oven and pour the peanut curry over them.
8
Place in an oven, covered, for about 1 hour, or until the chicken is tender and easily shredded with a fork.
9
To serve, divide the chicken evening between 8 plates and serve over rice, noodles, or salad, and garnish with Thai gremolata (recipe follows.)
10
In a small saucepan over low heat, briefly dry-saute the minced shallot, garlic, and peanuts, stirring frequently, until toasted and fragrant, about 2 minutes. (Do not leave unattended, or you will risk developing burnt or bitter flavors.)
11
Remove from heat and allow to cool.
12
Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the curry chicken:, 1/2 cup red Thai curry paste (preferably Maesri brand, if you can find it), 1/2 tablespoon peanut oil or any neutral oil, two 8-ounc cans coconut milk, and more.

Yes, Braised Peanut Chicken Curry With Thai Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Peanut Chicken Curry With Thai Gremolata

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