Braised Peanut Chicken Curry with Thai Gremolata

Ingredients

• For the curry chicken:
• 1/2 cup red Thai curry paste (preferably Maesri brand, if you can find it)
• 1/2 tablespoon peanut oil or any neutral oil
• two 8-ounc cans coconut milk
• 1/4 cup plus 2 tablespoons peanut butter
• Juice of 1 lime or a chiffonade of 4 kaffir lime leaves (worth it if you can find them!)
• 1 tablespoon brown or palm sugar
• 1 tablespoon fish sauce
• 2 pounds boneless, skinless chicken thighs
• For the Thai gremolata:
• 2 small shallots, minced
• 2 cloves garlic, minced
• 1/2 cup roasted, salted peanuts, minced
• Zest of 2 limes
• 1/2 cup minced cilantro, packed

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