Tip: If you chill the tin of coconut milk first, you'll end up with a nice firm cream on top to use for the marinade.
Ingredients
Serves 4–6
Prep time: 10 minutes, plus marinating
Cook time: 50 minutes
- 8 chicken thighs (boneless and skinless)
- 1 tbsp ground nut (peanut) or vegetable oil
For the marinade:
- 2 tbsp coconut cream from a 400ml (14fl oz) tin coconut milk
- 1 tbsp Thai red curry paste
- 2 tbsp peanut butter
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp soft light brown sugar
For the sauce:
- 400ml (14fl oz) tin coconut milk (minus the 2 tbsp used in the marinade)
- 3 tbsp peanut butter
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp soft light brown sugar
- 1 tbsp tamarind purée
To serve:
- 200g (7oz) sticky rice
- 4 pak choi, quartered
- 50g (2oz) roasted peanuts, chopped
- Large handful of coriander (cilantro) leaves, roughly chopped
- Lime wedges
Method
1. Put the chicken thighs into a dish. Mix together all of the marinade ingredients in a bowl,then add to the chicken and stir to coat evenly. Leave to marinate for at least 30 minutes.
2. To make the sauce, whisk all the ingredients together until smooth.
3. Place a casserole dish over a medium heat and add the oil. When shimmering, add the chicken and brown all over (in batches if necessary) until sticky and dark.
4. Pour in the sauce, then reduce the heat and simmer, uncovered, for 45 minutes until the chicken is lovely and tender.
5. Meanwhile, cook the rice according to the packet instructions and steam the pak choi until tender.
6. Serve the chicken, scattered with peanuts and coriander, with the sticky rice and steamed greens along with some lime wedges to squeeze over the top.
