Braised peanut chicken curry with thai gremolata

Chicken second courses Indian cuisine

I got the idea for this dish from a fantastic Thai restaurant in Hercules, California. It's just off Highway 80 and a must-stop if traveling from the Bay Area to Sacramento. They have a Panang curry beef (Panang Nuer) on their menu that the waiter described as “homestyle,” that is, slow-cooked. The beef is fall-apart tender, and the dish is topped with a crunchy chiffonade of kaffir lime leaves. To have it once means to crave it forever. I filed the slow-cooked curry idea away for a rainy day. On just such a day, I came up with this recipe. I love to revisit this dish when it's cold-—slow-cooked foods are so comforting when it isn't nice out. <br />I've posted the Thai Gremolata component as a standalone recipe to Food52 previously, but I suspect it lacked context. This braised curry is the dish for which I developed it, so I'm including the recipe again, as a component of this dish.

Nov. 13, 2023, 2:47 p.m.