So my boyfriend, let's call him 'The Merman', and I are always on the hunt for fun, interesting things to eat both at home and out on the town. We have a very functional long (medium) distance relationship and see each other every other weekend. He has definitely brought out the adventurous eater in me. Thanks to him, one of my favorite local haunts is an adorable Thai-Mex fusion restaurant. We go almost every time he is in town (yikes does that add up!). In an effort to spend more fun, lazy afternoons in the kitchen he introduced me to Closet Cooking's Thai Enchiladas and, wow, was I excited (understatement). After making these delicious enchiladas together, I decided to have some fun with the recipe and make it my own, pulling inspiration from our local Thai-Mex place and making it a more functional day-to-day staple. Thus my Thai Panang Peanut Molé Curry Chicken (what a mouthful) was born! Enjoy!
For
the chicken thighs
1 package (about 1lb) chicken thighs (with or without skin/bone)
2 tbsp olive oil
2 tbsp molé seasoning
Dash of Salt
Dash of Pepper
1. Arrange chicken thighs in center of a baking pan and drizzle with
olive oil and seasonings
2. Cook chicken in oven at 375 degrees for 35 to 40 minutes until
cooked and sizzling
3. Pull or dice chicken and and set aside
For
the sauce
2 tbsp panang curry paste
1.5 tbsp sesame oil
1/3 cup coconut milk (pref. organic)
1/3 cup chicken stock (pref. Thai Coconut flavor)
2 tablespoons brown sugar
1.5 tablespoons Siracha Chili Sauce
1.5 tablespoons peanut butter
1/3 cup coconut milk (pref. organic)
1/3 cup chicken stock (pref. Thai Coconut flavor)
2 tablespoons brown sugar
1.5 tablespoons Siracha Chili Sauce
1.5 tablespoons peanut butter
2 tsp molé powder
1 diced jalapeno pepper (optional)
1 package of frozen diced onions and peppers
1 diced jalapeno pepper (optional)
1 package of frozen diced onions and peppers
1. Heat the oil in a pan.
2. Add the panang curry paste and sauté, the curry should absorb the oil and start to smell great
3. Add everything besides veggies and simmer until evenly mixed
2. Add the panang curry paste and sauté, the curry should absorb the oil and start to smell great
3. Add everything besides veggies and simmer until evenly mixed
4. Sauté veggies in skillet until slightly browned and add to sauce
5. Add cooked chicken to veggies and sauce, combine
**if too spicy add more coconut milk and stock to taste
**if too mild add more curry or Siracha!
**if too mild add more curry or Siracha!
***can top with diced jalapenos
GREAT on wraps or over rice!
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