Serves 4
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For the peanut sauce

To serve

  1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes, or overnight if possible.
  2. Preheat the oven to 200°C/180 ̊C fan/ gas mark 6.
  3. Heat the oil in an oven-proof pan or skillet over a medium-high heat. Sear the chicken until browned on all sides; this should take about 8-10 minutes on each side. Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through.
  4. While the chicken is in the oven, combine all the ingredients — except for the lime juice — in a pot over a medium- high heat. Bring to a boil, then reduce heat and allow to simmer for 5-7 minutes until thickened.
  5. Add the chicken to the pot and heat until piping hot
  6.  Remove from the heat and stir in the lime juice; start with half and adjust accordingly to suit your tastes.
  7. Serve with rice and garnish with fresh coriander leaves, chopped peanuts, lime wedges and red chillies.

Nutrition Facts

Per serving: 685kcals, 48.4g fat (27.7g saturated), 14.6g carbs (7.5g sugars), 49.6g protein, 3.2g fibre, 1.946g sodium

ChickenGluten-freeDinnerFreezer-friendlyThaiDiabetic-friendlyHigh-proteinCuisinesBakingBudget mealsMake it Healthy

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