Thai chicken thighs

Thai food is my favorite, followed closely by Indian, Korean, Nepali, Burmese, Japanese...notice a trend? Unfortunately, I haven't learned how to cook any of these cuisines in a reliable, it's-edible-and-maybe-even-yummy-everytime fashion except Indian food. I'm always on the lookout for new Asian recipes, and when I find them, this is how it goes: Find Asian recipe #1. Pin it. Pin 63 other Asian recipes in the next 20 minutes. Become overwhelmed by the sauces, seasonings, specialty veggies, and noodle preparation instructions. Give up and order takeout Thai. Repeat process in about a week.

A few years ago, we went took a Thai cooking class in Bangkok. I couldn't believe that something as simple sounding as green curry packed that much complex, mind blowing flavor when made with fresh ingredients. I eagerly took the recipe book from that class, fastidiously stacked it in the middle of all my other Asian cookbooks, and have gazed at it longingly ever since. I was too nervous to cook anything from it, because I was worried (read: I knew with zero doubt) that it wouldn't taste anything close to the original given my penchant for substituting or eliminating ingredients.

Well I'm happy to say that I made my first ever "semi-legit Thai" dish last night. It is based loosely on this recipe, but I modified it a bit as you'll see below. Another first with this dish is that I used a Crockpot slow cooker, which I'm significantly less afraid of than a pressure cooker. I tossed everything in in the afternoon and mostly forgot about it until the aroma of coconut and peanuts filled the living room, couch blankets, and everyone's clothes and hair.

Ingredients: 

  • 3 cups chicken stock
  • 1/2 cup coconut milk
  • 2 tbsp sesame oil
  • juice of 1/2 lemon
  • 1 tbsp sriracha
  • 2 tbsp peanut butter
  • 1 tbsp grated ginger
  • 1 tsp chili garlic seasoning
  • 1 tsp smoked Spanish paprika
  • 1/2 tsp oregano
  • Salt and pepper
  • 12 boneless skinless chicken thighs
  • 1 green chili, sliced
  • Cilantro

Prep:

Put everything but the chicken, green chilis, and cilantro in a bowl and whisk to combine. The peanut butter took a while to incorporate but I didn't want chunks so I mixed it thoroughly. Pour the sauce into the crockpot and place the chicken in the sauce. Add the green chili slices and cook on high for 4 hours. Stir, garnish with cilantro, and serve hot. The chicken was falling apart and so so flavorful and juicy. It actually tasted THAI!! First time!!

 thai chicken thighs

thai chicken thighs