I tested this recipe for Thai Peanut Chicken as a way to have some great Thai food at home and to also use the crock pot. It’s very versatile in that you can eat it over noodles or rice, or like I did lettuce wraps. This is not spicy enough for our household, but it is a great starter and an intro to Thai flavors. One thing I like to do is add more of the heat at plate than cooked in. That way each person can really customize their meal and aren’t stuck with too bland or too hot fare, so this recipe is a great foundation.
Here are my observations and revisions:
- Used 4 chicken thighs cuz that’s what was in the freezer. I think I will use more meat next time if making lettuce wraps because there is ample gravy (too saucy for wraps but just right for noodles or rice.)
- Added a tablespoon of Sriracha to the cook which turned out to be a pretty mild heat.
- Will add cilantro stems to the cook next time for more flavor.
- Mine cooked in a little less than 3 hours on high. I’d like to try it on Low and frozen chicken so it could spend all day while I’m at work. If your cooker has a timer setting that would be ideal to let it cook without your supervision.
- Be sure to have plenty of toppers at table: chopped cilantro, chopped peanuts, chopped fresh jalapeno or Thai chilis, Sriracha sauce. The fresh texture and the additional flavors are essential.