Step 1

Preheat an oven to 350º F.

Step 2

In a wok or large saucepan, stir-fry the curry paste and peanut oil together until the paste is softened and fragrant.

Step 3

Add the coconut milk and whisk to combine.

Step 4

Add the peanut butter and whisk to combine as it softens and melts into the sauce.

Step 5

Add the lime juice or chiffonade of kaffir lime leaves, the sugar, and the fish sauce, whisking to combine.

Step 6

Simmer for a couple of minutes and then remove the sauce from the heat.

Step 7

Place the chicken thighs in a Dutch oven and pour the peanut curry over them.

Step 8

Place in an oven, covered, for about 1 hour, or until the chicken is tender and easily shredded with a fork.

Step 9

To serve, divide the chicken evening between 8 plates and serve over rice, noodles, or salad, and garnish with Thai gremolata (recipe follows.)

Step 10

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.)

Step 11

Remove from heat and allow to cool.

Step 12

Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata.