Braised Peanut Chicken Curry with Thai Gremolata

Adapted from:  Food 52 (https://food52.com/recipes/26612-braised-peanut-chicken-curry-with-thai-gremolata)

For the curry chicken:

• 1/2cup mild Thai curry paste 
• 1/2tablespoon peanut oil or any neutral oil
• Two8-ounc cans coconut milk
• 1/4cup plus 2 tablespoons peanut butte
• 
  
  
• 1tablespoon brown or palm sugar
• 4Kefir Lime leaves
• 2pounds boneless chicken

1. Preheat an oven to 350º F.
2. In a wok or large saucepan, stir-fry the curry paste and peanut oil together until the paste is softened and fragrant.
3. Add the coconut milk and whisk to combine.
4. Add the peanut butter and whisk to combine as it softens and melts into the sauce.
5. Add the kaffir lime leaves and the sugar, whisking to combine.
6. Simmer for a couple of minutes and then remove the sauce from the heat.
7. Place the chicken thighs in a Dutch oven and pour the peanut curry over them.
8. Place in an oven, covered, for about 1 hour, or until the chicken is tender and easily shredded with a fork.
9. To serve, divide the chicken evening between 8 plates and serve over rice, noodles, or salad, and garnish with Thai gremolata (recipe follows.)

For the Thai gremolata:

• 2small shallots, minced
• 2cloves garlic, minced
• 1/2cup roasted, salted peanuts, minced
• Zest of 2 limes
• 1/2cup minced cilantro, packed

1. In a small saucepan over low heat, briefly dry-sauté the minced shallot, garlic, and peanuts, stirring frequently, until toasted and fragrant, about 2 minutes. (Do not leave unattended, or you will risk developing burnt or bitter flavors.)
2. Remove from heat and allow to cool.
3. Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata