My husband called me from the other room after dinner and said, “What are you doing? Are you licking your plate?”
I said, “No, I’m not licking my plate.”
He said, “Why not?”
I said, “Because I’m busy licking the peanut sauce bowl.”
I think that conversation sums up how I feel about this dish. There’s just something about chicken with peanut sauce. Heck, there’s just something about peanut butter in general. Though I never eat peanuts on their own, peanut butter has got to be one of the best things on earth, and it makes this dish one of the best things on earth too. Recipe time!
1.5 lbs chicken thighs, fat trimmed
1 tbsp green curry paste*
1 tbsp garlic, minced (3 cloves)
1 tbsp fish sauce
2 tbsp soy sauce
1/2 tsp cumin
1 tsp coriander
1/4 tsp cayenne
2 tbsp lime juice
2 tbsp honey
peanut sauce (recipe below)
*Thai green curry paste has galangal, lemongrass, and all sorts of other ingredients I can’t find fresh, so it’s a good thing to have in the fridge.
In a large bowl, whisk to combine the green curry paste, garlic, fish sauce, soy sauce, cumin, coriander, cayenne, lime juice, and honey. Place the chicken into the marinade, and let it sit in the fridge for 2 hours.
Peanut Sauce Ingredients:
1/2 cup peanut butter
juice of 1 lime
1 cup coconut milk
1 tbsp brown sugar
Pour the marinade into a saucepan, and bring the liquid to a boil. Boil for a minute or two to ensure that the bacteria is killed, and add 1/2 cup peanut butter, the juice of 1 lime, 1 cup coconut milk, and the sugar. Simmer for 3 minutes, then check the seasoning. Season with salt and pepper if necessary. Serve with the chicken. Enjoy!
Recipe adapted from All Recipes.