Remove the lemongrass stalks from the curry. If the liquid is evaporating too much, add a little more coconut milk. Remove the lid, add the chopped cashews and veggies, cook for another hour approx. Cover with the lid.Ĭook in the oven for 2 hours with the lid on or slow cooker in high for 3 hours. Throw all ingredients (except the beans, pumpkin, zucchini and cashews) into an oven proof casserole pot or slow cooker. Preheat oven to 170 degrees or have slow cooker ready. If the sauce is a little too thick, simply add a little extra coconut milk.6x kaffir lime leaves, smashed with a wooden spoonĢx lemongrass stalks, smashed with a rolling pinġx 100 gram jar curry paste (see above for types)ġ.5 cups of chopped green beans (frozen are fine) Longan, known as Lum Yai in Thailand, is one of our prized fruits grown in selected areas of northern Thailand.
This dish tastes even better the next day after the flavors have had longer to meld. This very special Thai red curry features oven-roasted chicken that is slowly simmered in a thick, sweet, and rich sauce made with fresh Longan fruit, Pineapple, Coconut Milk, and a delicious array of traditional herbs and spices. Serve immediately over steamed rice garnished with cilantro and roasted peanuts. Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn). Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (cant skip marinating for this recipe). Add the coconut milk and bring to a boil. Add the chicken and cook another 3-4 minutes.Īdd the sweet chili sauce, tomato sauce or ketchup, chili powder, brown sugar (for paleo Thai peanut chicken omit the sugar), salt and peanut butter and stir to combine. Add the garlic and ginger and cook another 2 minutes. Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. This Thai Peanut Chicken has remained a favorite in our home and we’re confident you’re going to love it too!Ĭhop the onions and mince the garlic and ginger. This dish is a nice blend of sweet and spicy but you can adjust it according to your personal preference: Use either hot or mild chili powder and chili sauce according to your desired heat level. A few bites into the meal the compliments came pouring in. Thirty minutes later the meal was ready and our family commented on the delicious smell as they walked into our home. Some chicken and a big jar of peanut butter stood out to me and so I grabbed them and went to work, gathering other ingredients along the way like coconut milk and chili sauce. One of the family members in particular loved everything Asian/Thai/Indonesian and so I looked in my freezer and in my pantry for inspiration. I wanted to have a hot meal ready for them but being pressed for time it needed to be quick and fuss-free. This is a dish I created several years ago when I got word that family was coming over from out of town at the last minute. The flavors of peanuts, coconut, chili, garlic, and ginger beautifully meld to create a sauce that is rich, comforting, and satisfying! This tasty Thai-influenced dish comes together in 30 minutes. Thai Peanut Chicken Recipe This delicious peanut coconut chicken is positively PACKED with flavor, is quick and easy to make, and is thoroughly satisfying!
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