I was first introduce to Thai peanut sauce from my Great Aunt Fran. I’ve talked about Aunt Fran before here on the blog. She introduced me to Spanakopita, and guided me through some of my first sewing projects, making potholders and pillowcases. She has shared multiple perennials with me, helping me populate my backyard hill with hardy plants. I have learned so much from her in so many areas of life, and I am grateful to be able to call her family.
Aunt Fran served this dish to us when we were visiting one day. It was the first time I had eaten any kind of homemade Thai-inspired food. We never have the same main dish when we visit Aunt Fran. She has a lot of tricks up her sleeves. Anyway, this Thai peanut sauce only has 6 ingredients. I love recipes with minimal ingredients because they seem accessible. I am much more willing to dive into a new recipe if I am I not burdened by the thought of digging out multiple ingredients. This is partially why I have been reorganizing my kitchen so what I need to use is more accessible.
The Verdict: We’ve been enjoying this recipe for years! We had this recipe in our informal meal rotation for over five years. You can make it on the stove top, too, by cooking up the vegetables in oil, and then the chicken, coating the dish with the peanut sauce. Cook until the peanut sauce comes to a boil.
This particular time I made it, I bought bone-in thighs and left the bones in the crock-pot for more flavor. I do prefer to buy chicken with bones as the bones add more flavor and then you can use them to freeze and make a “free” bone broth with your scraps.
This recipe is adapted for the crock-pot from my Great Aunt Fran. **Pictures updated 2/14.
Go here for the complete list of recipes.
Have you tried Crock-pot Sweet & Sour Chicken?
Or how about Crock-pot Orange Ginger Chicken?