I love it when my favorite restaurant dish can
be perfectly and easily replicated at home. Now that I am no longer a ramen virgin
(you can read about that here), I've been more inclined to use ramen noodles than rice. (And, if truth be told, I bought an
eight-pack of noodle bowls that I'm trying to get rid of, but I digress.)
I love peanutty Thai dishes with a slight kick of heat. This one is the result of my having tried and taste-tested a lot of them, resulting in the perfect recipe for peanut Thai chicken, and, best of all it's made in the slow cooker. Few dishes are as easy as this one, and few yield the authenticity and taste. If you're a Thai food fan like I am, and love those peanut-laden dishes, you're really going to want to try this!
Slow Cooker Thai Peanut Chicken
1-1/2 pounds boneless skinless chicken, equal parts breasts and thighs
2/3 cups peanut butter
1 cup canned coconut milk (I use Thai Kitchen Organic)
2 tablespoons honey
3 tablespoons soy sauce
1 tablespoon cider vinegar
½ tablespoon freshly squeezed lime juice
3 medium garlic cloves, finely minced
½ teaspoon fresh ginger, grated
½ teaspoon curry powder
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon crushed red pepper flakes
1/3 cup loosely packed fresh Thai basil leaves
Peanuts and cilantro for garnish
Spray the bottom of your slow cooker with Pam, and place chicken into crock.
In a medium bowl whisk together peanut butter, coconut milk, honey, soy sauce, vinegar, lime juice, garlic, curry powder, turmeric, cumin, red pepper flakes, and basil. Combine well, and pour the sauce over the chicken. Place lid on the slow cooker, set it to low, and allow to cook about four hours. At the four hour point, remove the chicken to a plate or cutting board, and cut it into bite-sized cubes. Return chicken to crock along with the Thai basil leaves, stir to combine, and continue cooking for another half an hour.
Serve with rice or noodles. Garnish with peanuts, cilantro, or scallions, whatever suits you.
1-1/2 pounds boneless skinless chicken, equal parts breasts and thighs
2/3 cups peanut butter
1 cup canned coconut milk (I use Thai Kitchen Organic)
2 tablespoons honey
3 tablespoons soy sauce
1 tablespoon cider vinegar
½ tablespoon freshly squeezed lime juice
3 medium garlic cloves, finely minced
½ teaspoon fresh ginger, grated
½ teaspoon curry powder
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon crushed red pepper flakes
1/3 cup loosely packed fresh Thai basil leaves
Peanuts and cilantro for garnish
Spray the bottom of your slow cooker with Pam, and place chicken into crock.
In a medium bowl whisk together peanut butter, coconut milk, honey, soy sauce, vinegar, lime juice, garlic, curry powder, turmeric, cumin, red pepper flakes, and basil. Combine well, and pour the sauce over the chicken. Place lid on the slow cooker, set it to low, and allow to cook about four hours. At the four hour point, remove the chicken to a plate or cutting board, and cut it into bite-sized cubes. Return chicken to crock along with the Thai basil leaves, stir to combine, and continue cooking for another half an hour.
Serve with rice or noodles. Garnish with peanuts, cilantro, or scallions, whatever suits you.
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6 comments:
Love any spicy dish with peanut butter mixed in! Looks very good Pattie.
This looks really good and I think it is gluten free too!
Yum, this looks REALLY good! I love curry, and eat it quite often. I've never tried this dish, but will need to change that
This looks like something I'd like to have on my table right about now.
Yum! This looks absolutely delicious! And to use the slowcooker to boot just makes it that much more attractive. I would love it if you would share this at the Link Party I co-host each week. https://melclaire.com/family-joy-blog-link-party-67
Sounds yummy! Thanks for sharing at Family Joy Blog linkup. It'd be perfect for this weeks Slow & Pressure Cooker linkup this week too if you want to join that one!
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