Serves 4
4 tbsp coconut milk, (from a 400g tin)
2 tbsp creamy peanut butter
1 tbsp light brown sugar
1 tbsp Thai red curry paste
1 tbsp sweet soy sauce, (we used Kecap manis)
1 tbsp fish sauce
Pinch of salt
4 skinless chicken thighs, (bone in or out)
2 tsp vegetable oil
For the peanut sauce
Coconut milk, (all remaining milk from the tin)
2 tbsp creamy peanut butter
1 tbsp fish sauce
1 tbsp sweet soy sauce
1 tbsp light brown sugar
2 tbsp Thai red curry paste
1 tbsp Tamarind purée or paste, (optional)
Pinch of salt
2 garlic cloves , crushed
Juice of 1 lime
To serve
Steamed rice
Fresh coriander, chopped
Roasted peanuts, chopped
Lime wedges
Red chillies, sliced
4 tbsp coconut milk, (from a 400g tin)
2 tbsp creamy peanut butter
1 tbsp light brown sugar
1 tbsp Thai red curry paste
1 tbsp sweet soy sauce, (we used Kecap manis)
1 tbsp fish sauce
Pinch of salt
4 skinless chicken thighs, (bone in or out)
2 tsp vegetable oil
For the peanut sauce
Coconut milk, (all remaining milk from the tin)
2 tbsp creamy peanut butter
1 tbsp fish sauce
1 tbsp sweet soy sauce
1 tbsp light brown sugar
2 tbsp Thai red curry paste
1 tbsp Tamarind purée or paste, (optional)
Pinch of salt
2 garlic cloves , crushed
Juice of 1 lime
To serve
Steamed rice
Fresh coriander, chopped
Roasted peanuts, chopped
Lime wedges
Red chillies, sliced
- 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.
- Preheat the oven to 200°C/180 ̊C fan/ gas mark 6.
- 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.
- 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.
- Add the chicken to the pot and heat until piping hot
- Remove from the heat and stir in the lime juice; start with half and adjust accordingly to suit your tastes.
- Serve with rice and garnish with fresh coriander leaves, chopped peanuts, lime wedges and red chillies.
Per serving: 685kcals, 48.4g fat (27.7g saturated), 14.6g carbs (7.5g sugars), 49.6g protein, 3.2g fibre, 1.946g sodium