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.
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.