Braised peanut curry chicken with Thai gremolata from Food52

  • shallots
  • chicken thighs
  • Show all ingredients...

  • EYB Comments

    Can substitute kaffir lime leaves for limes in the curry.

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Notes about this recipe

  • Eat Your Books

    Can substitute kaffir lime leaves for limes in the curry.

  • kbrooks on May 18, 2025

    Really good. Very spicy.

  • Frogcake on November 07, 2018

    I was looking for a quick clean out the vegetable bin curry recipe and this one looked perfect. It was quite delicious! I used yellow curry paste rather than red as that was all that I had, and I added one quarter of a cup with the idea of adding more if it wasn’t suitably spicy. (One quarter cup was perfect for us - past experience has taught me to be cautious with Thai curry pastes!) I also added a variety of vegetables, which the recipe didn’t call for. The recipe doesn’t specify what kind of peanut butter to use, so I added one quarter cup of Kraft crunchy (sweetened), and then tasted it before adding brown sugar. I thought it was sweet enough and so omitted the sugar. As well, used lemon rather than lime. Everything simmered on the stovetop for twenty minutes before serving. Will make this one again!

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