Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Spray 4-quart slow cooker with cooking spray.
  • In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
  • Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
  • Transfer to slow cooker, and pour remaining half of sauce over chicken.
  • Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
  • Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.