Orange Red Curry Braised Chicken Inspired by Brooke Williamson | Bobby’s Triple Threat

This dish was inspired by an episode of Bobby’s Triple Threat, where chef Brooke Williamson made a tangerine red curry chicken with a peanut lime crumble. I attempted to recreate the dish and adjusted things along the way.
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Chapters:

00:00 - Intro
00:34 - Searing Chicken
02:01 - Making Braising Liquid
03:46 - Flipping Chicken and Start Braising
05:03 - Frying Peanuts and Making Crumble
07:12 - Making Sauce
09:22 - Assemble, Tasting, & Final Thoughts
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Game Plan:

CHICKEN
Ingredients
Chicken legs (thigh + drum)
Salt
Garlic powder
Onion powder
Oil (for searing)

Directions
1. Salt chicken at least 1 hour ahead.
2. Pat skin dry and season lightly with garlic and onion powder.
3. Sear skin-side down until golden; flip and cook briefly.
Note: Color matters here — don’t worry about doneness yet.

ORANGE RED CURRY BRAISE
Ingredients
Orange juice
Red curry paste
Honey
Salt
Lime juice
Cornstarch slurry (cornstarch + water)

Directions
1. Mix orange juice, red curry paste, honey, and salt in a pot over medium heat.
2. Pour into pan with chicken, filling halfway up.
3. Cover and braise on medium-low until very tender.
4. Remove chicken and adjust sauce with lime juice, honey, and salt.
5. Thicken sauce gradually with slurry until glossy and spoonable.

PEANUT LIME CRUMBLE
Ingredients
Peanuts
Pork skin
Lime zest
Salt

Directions
1. Fry peanuts quickly until golden; remove immediately.
2. Combine peanuts with crushed pork skin.
3. Finish with lime zest and salt.
4. Taste and adjust — this should be crunchy, salty, and bright.
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#BobbysTripleThreat #BrookeWilliamson #RedCurryChicken #BraisedChicken #FoodNetwork #CompetitionCooking #RecreatedKinda #IntuitiveCooking #CookWithoutARecipe #PeanutCrumble #HomeCooking #FoodYouTube
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Music: Bensound.com/royalty-free-music
License code: VDKE17H7ED8WLOLI
Artist: : Benjamin Tissot