1TBSPpeanut oil (or vegetable oil)(skip if not browning chicken)
2cupscoconut cream (or thick canned coconut milk)
1/3cupcreamy peanut butter
2TBSPlight brown sugar
2 1/2TBSPThai red curry paste
2TBSPsoy sauce for a gluten-free dish, use a GF soy sauce
1 1/2 TBSPminced garlic
4TBSPfresh lime juice
1red chili, sliced
Season chicken thighs with salt and pepper. Heat a large no stick skillet over medium-high heat, add oil and saute chicken thighs until browned (about 6-7 minutes per side).
Make sure to not disturb chicken thighs while browning on each side. Meanwhile, combine coconut cream (or coconut milk), peanut butter, light brown sugar, red curry paste, soy sauce, tamarind, minced garlic, 2 tbsp lime juice, and cumin in the slow cooker.
Whisk well until sauce is homogeneous. Transfer browned chicken thighs to the slow cooker and close lid. Set timer for 2 hours on high. Alternatively if you need to, set on 6-8 hours on low.
Uncover slow cooker and stir remaining 2 tbsp lime juice. Garnish with cilantro and red chillies and serve over rice or noodles. Enjoy!
If you would like to, skip browning process and arrange thighs in curry sauce. You may need to add 30 minutes to those 2 hours.
STORAGE: Store leftovers in an airtight container for 4-5 days. Heat well before eating.