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In a Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches without crowding, add the chicken thighs and cook uncovered, turning once, until lightly browned on both sides, about 6 minutes total. Transfer to a plate and season with salt and pepper.
Add more oil to the pot if needed. Add the carrots and celery and cook uncovered, stirring occasionally, until softened, about 5 minutes. Add the shallot, ginger, and garlic and cook, stirring, until the shallots soften, about 1 minute. Add the curry powder, stir for 15 seconds, then pour in the stock. Return the chicken to the pot and add water as needed to barely cover. Raise the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, until the chicken shows no sign of pink when cut into at the thickest parts, about 35 minutes. Stir in the peanut butter. Put the coconut milk in a small bowl, add the cornstarch, and whisk to dissolve. Stir into the pot and bring to a simmer. To serve, spoon the chicken curry over the rice and top with the snow peas.