Chicken & Peanut Butter Red Curry
Serves 2 | 
Prep 10 min + 1 hr marinate | 
Cook 40 min
Ingredients
- 8 chicken thighs, skin removed, cut in half
- 2 tbsp peanut oil or vegetable oil
- 1 x 3cm piece of ginger, minced
- 1 tsp finely minced lemongrass
- 1 clove garlic, minced
- 1 tsp AYAM™ Curry Powder
- 2 tbsp AYAM™ Light Soy Sauce
- ¼ cup toasted peanuts
- 1 long red chilli, finely sliced
- 1 cucumber, sliced
- A few small sprigs each of Thai basil and Vietnamese mint, to serve
- Steamed rice, to serve
For the sauce - 2 tbsp AYAM™ Thai Red Curry Paste
- 270ml AYAM™ Coconut Milk
- ½ cup crunchy peanut butter
- 1 tsp AYAM™ Fish Sauce
- 1 tsp sugar
- 1 lime, juiced
Method
-
In a large bowl mix together 1 tablespoon of oil with the ginger, lemongrass, garlic, curry powder and soy. Coat chicken in the marinade.
- Refrigerate the marinated chicken for at least 1 hour.
-
In a large non-stick sauté pan heat remaining oil over medium heat and add the chicken. Cook for a few minutes on each side, turning regularly so it does not burn. Remove chicken and rest on a plate.
-
In the same pan add the curry paste and, using a wooden spoon stir to release any caramelised bits. Add the coconut milk and then whisk in the peanut butter, splash of water, fish sauce and sugar. Simmer for 3-4 minute until a smooth thick sauce forms. Add lime juice and then check the seasoning. It may need a little soy or salt or extra sugar to balance. Return the chicken pieces to the sauce to warm through.
-
Serve with a garnish of peanuts, chilli, herbs, cucumber and steamed rice.
