Fri, 25 September 2020
Chef: Kwanghi Chan
Ingredients
For The Chicken Marinade:
• Coconut milk water from the top of the tin
• 1 1/2 tablespoons creamy peanut butter
• 1 1/4 tablespoon packed light brown sugar
• 1 1/4 tablespoon Thai red curry paste
• 1 tablespoon soy sauce
• Pinch of salt
• 4 skinless chicken thighs
• 2 teaspoons Peanut oil for frying
For the Peanut Sauce:
• Coconut milk form the rest of the tin
• 2 teaspoon creamy peanut butter
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon Thai red curry paste
• Pinch of salt
• 1 teaspoon minced garlic
• 200g coriander
• Red chillies, sliced to garnish
Instructions
• For the chicken marinade, mix together the coconut milk, peanut butter, 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 to half an hour in the refrigerator (if time allows).
• Preheat oven to 185°C.
• Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 4-6 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
• While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in,
• Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately with a bowl of steamed jasmine.
• Garnish with fresh Coriander leaves, red chillies.
