Makes 4-6 servings
1 cup water or 1 cup low sodium chicken broth
1/4 cup peanut butter (chunky or creamy)
1/4 cup soy sauce
1 Tbsp Thai curry paste
1 tsp grated ginger
2 Tbsp quick cooking tapioca
6 boneless, skinless chicken thighs or bone-in thighs (de-skinned and trimmed)
1 Tbsp fresh lime juice
Peanuts and cilantro for garnish
1. Combine water, peanut butter, soy sauce, curry paste, ginger, tapioca and lime juice in a 3-5 quart slow cooker. Use a whisk to stir and get all the lumps out.
2. If you use boneless thighs, cut into chunks and nestle into the slow cooker. If you use the bone-in chicken do your best to place chicken in a single layer into the sauce.
3. Cover and cook on LOW for 4-6 hours.
4. Remove lid and stir the sauce a bit. If it needs thickening, leave lid off and turn to HIGH let it cook for a few minutes and thicken up.
5. Serve chicken and sauce over rice or barley or ramen noodles. Garnish with cilantro and peanuts.
Review:
I was inspired as I looked at Barbara’s picture of the Thai chicken thighs and thought I would make a similar dish. I added it a bit of curry paste and that gave it the flavors it needed to taste authentically Thai (not that I would know, since I’ve never been to Thailand before). This was an easy recipe with ingredients that I usually have on hand. My husband thought it was very delicious. I liked it served over barley. YUM! 5 stars for easiness, little time to prepare and yumminess.
I made this and it was well received. I used skin-on, bone-in thighs and placed them skin side down in a single layer of my crock pot as suggested. I made a few modifications to the recipe for the sauce. I added some dried ginger and cilantro, some finely diced and whole hot peppers, and thinly sliced onion and red bell pepper. In addition, instead of tapioca pearls, I used tapioca starch as my thickener (because that’s what I already had in my pantry!). Since I was using starch instead of pearls, I stirred it in at the very end of the cooking rather than adding it in the beginning.
I think this is a great base that can be easily modified to suit one’s preferences and it’s very very simple to throw together. One needs to be mindful of salt since between the soy sauce, curry paste, and even the peanuts and their respective butter there are a lot of ingredients bringing salt to the table – very easy to overdo it if you’re not conscientious about it!
Would recommend 🙂 Thanks for sharing!
Glad you liked it JayRae!
My local store sells Thai red curry paste. Is that what I need? Thanks!
yep!
Looks fantastic! I will use a Turkey Thigh and make it!
I am making this for tonight's dinner! Thanks for sharing.
Yummy… Thanks for this great recipe!
Yum! This recipe looks very delicious. But I think it will be hard to make. Anyways, Thanks so much!
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Looks delicious, bookmarked!