Peanut Gallery
Braised Chicken Thighs in Creamy Peanut Coconut Curry
55 minutes
Serves 4
DinnerThai
Herb's take
This Thai-inspired dinner simmers chicken thighs in a lush coconut milk curry with roasted peanuts, blending major flavor science with weeknight practicality. You'll master blooming spices and layering flavors for a sauce that tastes like you spent all day on it.
Equipment needed
- Dutch oven
- food processor
Ingredients
Yield
4
Instructions
- 01Roughly chop 1/2 cup of the peanuts and set aside for garnish. Place the remaining 1/4 cup in a food processor and blend until fine, almost resembling peanut butter.
- 02Pat the chicken thighs dry and season on both sides with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- 03Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken in batches, 2 to 3 minutes per side, until golden. Remove to a plate.
- 04Reduce heat to medium. Add the onion and sauté until softened and translucent, about 4 minutes.
- 05Stir in garlic and ginger. Cook for 1 minute until fragrant.
- 06Add the red curry paste and turmeric; cook, stirring constantly, for 1 minute.
- 07Pour in coconut milk and chicken broth. Scrape up any browned bits from the pot.
- 08Whisk in the ground peanuts, brown sugar, and fish sauce. Return the seared chicken and any juices to the pot.
- 09Bring to a simmer, then cover and cook on low heat for 25 minutes, flipping chicken once halfway through.
- 10Uncover and simmer 5 to 8 minutes more to thicken the sauce slightly.
- 11Stir in half the lime zest and juice. Taste and adjust seasoning with salt if needed.
- 12To serve, mound jasmine rice in bowls. Top with chicken and plenty of curry sauce. Sprinkle with reserved chopped peanuts, cilantro, basil, and remaining lime zest.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.