Lori's Culinary Creations

Thai Peanut Chicken with Noodles

Thai Peanut Chicken with Noodles

I love Thai food and so does my husband. He’s actually travelled to Thailand and Taiwan and knows authentic when he eats it. I always wanted to try to cook Thai food but haven’t yet since it had always been intimidating. But, this blog is about adventure in the kitchen, right? So, this past week I made two dishes, Shrimp Curry and Thai Peanut Chicken. This post is about the chicken. 


Thai can be very intimidating since some recipes call for so many ingredients and/or steps to follow, but that didn’t deter me. Here are the ingredients for this yummy dish. It’s a recipe I found in a Thai book and I gave it the “Lori Twist”


Ingredients
1 13.5-13-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp packed brown sugar
1 Tbsp toasted sesame oil
2 tsp red curry paste
1 tsp grated fresh ginger
2 clove garlic, minced
1/8-1/4 tsp cayenne pepper (depends on how spicy you want it)
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1- 1/2 lb dark meat chicken 
2 Tbsp vegetable oil
2 Tbsp fresh cilantro
2-4 Tbsp chopped peanuts
Thai noodles or hot cooked rice

1 – In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, 1 minced garlic clove and cayenne pepper. Bring just to a boil over medium-high heat. Reduce heat and simmer, uncovered for about 15 minutes stirring occasionally.

2 – Preheat oven to 300 degrees F. Combine flour, salt and black pepper into a shallow dish or plate. Coat the chicken with this mix (you may remove skin if desired). 


3 – In a large skillet, heat the oil and remaining garlic and cook the chicken until brown turning occasionally.Transfer the chicken to an ungreased casserole dish or baking dish. 
4 – Pour the peanut butter mix over the chicken and cover loosely with foil. Bake for one hour occasionally spooning the sauce over chicken. Bake uncovered for another 20-30 minutes or until very tender. Always make sure it’s fully cooked. I use a digital thermometer. 

4 – Transfer chicken to a serving platter and skim any fat off the sauce. Pour the sauce over the chicken, sprinkle with the cilantro and chopped nuts. Serve with rice or Thai noodles.

I served my Thai chicken with asian clear noodles. This meal is one that needs time so if it’s one of those nights where you’re rushed, I don’t advise this diving into this recipe. However, this is perfect for a Sunday night dinner when you’re home from church and have the time to prepare this meal. But it is time well spent because it is so good!

For more chicken ideas, click below to hop over to my Chicken & Turkey Pinterest board
Follow Lori’s Culinary’s board Chicken & Turkey Recipes on Pinterest.


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Comments

  7. Delicious flavors, wish I could taste it right now. Have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

    • I’ve seen them called Thai noodles, rice noodles and a couple of others. It depends on the brand. I found them in the Asian Food aisle at the grocery store. You can get them fatter or thinner style too.

      Reply

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