Ingredients
4tbspcoconut milk
1½tbspcreamy peanut butter
1¼tbsplight brown sugaroptional for Keto diet
1¼tbspThai red curry paste
1tbspKecap ManisSweet Soy Sauce
1tbspfish sauce
pinch of salt
4skinless chicken thighsbone-in or out
2tsppeanut oilfor frying
1⅓cupcoconut milk
¼cupcreamy peanut butterall natural preferable
1tbspfish sauce
1tbspsweet soy sauce
1tbspbrown sugaroptional for Keto diet
1tbspThai red curry paste
½tbspTamarind pureeoptional
pinch of salt
1tspgarlicminced
1-2tbspfreshly squeezed lime juice
Cilantro leavesto garnish
Lime wedgesto garnish
Red chilliessliced to garnish
Preparation
For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces, and salt in a large bowl until well combined and creamy.
Add in the chicken, turning to coat completely with the marinade. Allow marinating for at least 10 minutes to half an hour in the refrigerator.
Preheat oven to 400 degrees F.
Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant.
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 peanut sauce ingredients into a saucepan except for the lime juice. Bring to a boil, reduce heat, and allow to simmer until combined and thickened.
Once the sauce is thick, take it off the heat and stir in the lime juice according to taste.
Serve the chicken with the peanut sauce. Garnish with fresh cilantro leaves, lime wedges, and red chilies.
