Thai Peanut Curry Chicken

Tonight I thought I’d share an old recipe I found in a binder where I used to keep all of my menu plans and dishes. This was before Pinterest where, at the click of a mouse you have any recipe at your disposal.

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It’s been really windy and rainy yesterday and today. Remnants I’ve heard, of Typhoon Hagibis that hit Japan last week. I walked in the storm this morning to a bank meeting, umbrella flailing all over the place, the wind colder than I’ve felt in a while.  I decided after my meeting that any chance of walking to get my groceries should be scratched and I jumped into my warm car, did my shopping and came home.

I think the last time I made this recipe was about 7 years ago.  It’s rich and delicious and can be as spicy or not as you wish.

Thai Peanut Curry Chicken

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You Will Need:

1 can of coconut milk

1/4 cup of creamy peanut butter

1/3 cup of chicken stock

2 Tablespoons Soy Sauce

2 Tablespoons rice vinegar

1 Tablespoon brown sugar

1 Tablespoon of sesame oil

2 1/2 Tablespoons of Green Thai Curry Paste (use red paste if you want it spicy)

1 teaspoon of grated ginger

2 cloves of crushed garlic

1/2 cup of flour

1/2 teaspoon of salt

1/2 teaspoon of white pepper (black pepper is fine too)

4- 6 chicken drumsticks (I made 6 so that we’d have leftovers)

2 Tablespoons of vegetable oil (I use coconut for frying)

2 Tablespoons of chopped cilantro (for garnish)

1 cup of cooked rice (for your side)

1 Large ziplock bag

Foil wrap

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Directions:

Preheat the oven to 300 degrees F.

In a medium pot over medium-high heat, whisk together the coconut milk and peanut butter until smooth.

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Now add the chicken broth, soy sauce, rice vinegar, sugar, sesame oil, curry paste, ginger and garlic to the pot and whisk together.

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Bring just to a boil and reduce heat so that the sauce simmers slowly uncovered for 15 minutes.  Stir occasionally.

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Combine the flour, salt and pepper in a bowl. Place Chicken Drumsticks inside the ziplock bag then add the flour. Seal the bag and shake to coat the chicken evenly.

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In a large skillet on high heat, add the coconut (or whichever oil you prefer) oil. Add the chicken and brown on each side then transfer to an ungreased baking dish.

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Pour the peanut mixture over the chicken and cover the baking dish loosely with foil.

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Bake in the oven for 1 hour occasionally spooning the sauce over the chicken.  After 1 hour, remove the foil and bake uncovered for 20 minutes more until the chicken is very tender.

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Once out of the oven, garnish with fresh cilantro and serve over warm rice.  I made a salad as well. Gotta have your veggies!

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We enjoyed our dinner with a glass of wine.

The leftovers will be amazing!

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Let me know if you make this one.

Stay warm,

Jennifer

 

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