Slow-Cooker Thai Peanut Chicken
Combining sweet, savory and spicy flavors, it’s no wonder Thai Peanut Chicken is a take-out favorite. But here’s a secret: It doesn’t have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor.
Directions
Recipe Ingredients
- 1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 to 5 tablespoons Thai red curry paste (see Tip)
- 2 tablespoons gingerroot, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 12 boneless skinless chicken thighs (about 2 1/2 lb)
- 1 teaspoon salt
- 1/2 cup Gold Medal™ all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons packed brown sugar
- 1 tablespoon lime juice
- 1/4 cup cilantro leaves
- 1/4 cup chopped roasted peanuts
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