A takeout favorite reinvented
When I lived in Seattle, WA (actually Kent, wa)there was a little Thai restaurant in a house just off a busy main road (Central Ave) near by my office that was known to be "a hole in the wall" but their Khon Kaen Thai Peanut Curry Chicken was truly unbelievable. The dish was essentially chicken, peanut butter, coconut milk, peppers, curry and a handful of spices and ginger. It wasn’t particularly spicy but it was so rich and creamy – definitely a comfort food go-to during those long, dark, rainy days.
This Balboa Park Thai Peanut Curry Chicken recipe (listed below or order it fully prepped though our online store) is an organic, healthy, gluten free, keto/paleo compliant interpretation of my memory of that Thai Peanut Curry Chicken. When I was playing around with this recipe and finally nailed it , I cooked it for my parents and asked them to say the first thing that came to mind. My dad smiled and said, “Khon Kaen Thai Peanut Chicken!”
Ingredients: - Serves 4-5
Balboa Park Thai Peanut Curry Chicken Organic Chicken Breast 2 lbs Organic Coconut Milk 7.25 oz (1/2 can) Organic Red Bell Pepper 1 (3TBSP) Organic Green Bell Pepper 1 (3TBSP) Organic Yellow Bell Pepper 1 (3TBSP) Organic green chili pepper 1 (3TBSP) Organic diced yellow onion 1 cup Organic Justin's Peanut Butter Gluten Free - No salt 3/4 cup Organic Lime Juice/zest 2 (6TBSP) Organic White wine vinegar 1 TBSP Freshly minced Gilroy garlic 4 cloves Finely ground sea salt 1 tsp Stone ground pepper 1 tsp Organic Red Crushed Red Pepper 1 tsp Organic Cumin 1 tsp Organic Freshly Grated Ginger 1 TBSP Organic Basil 1 tsp
Instructions: Slow Cooker: Cook on “low” setting for 4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot. (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)
Pressure Cooker: 8 - 10 mins thawed out, 10-12 mins if from frozen Optional: 1/2 hour prior to cooktimes listed above pour contents of crockpot onto a cookie sheet covered with aluminum foil and broil for 5-10 minutes at 500 degrees F to crisp the skin Ninja Foodie Option: Cook on "low" setting for 3.5 hours. Remove chicken and sauce from pot and place chicken on airfrying rack. Air fry 5 mins each side. Top with: Chopped peanuts, cilantro, green onions.
Serving Suggestion: with cauliflower rice, rice, butter lettuce cups and/or green salad. Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish.