Directions
- 1Coat your chicken thighs in the curry powder.
- 2Mix together the coconut milk, peanut butter, rice wine vinegar, sriracha, and garlic to create the easy peanut sauce.
- 3Quickly sear off your chicken thighs in groundnut oil to lock in that curry flavor.
- 4Add the seared chicken thighs to a baking dish.
- 5Pour the delicious peanut sauce over the chicken.
- 6Garnish with some thinly sliced red chillies and grated lime zest.
- 7Bake until cooked through.
- 8Serve the chicken thighs over cooked rice.
- 9Add sides of shredded red cabbage, pickled red onions, and cucumber slices.
- 10Spoon additional peanut sauce over the chicken and rice.
- 11Top with chopped peanuts and spring onions.
Ingredients
- 1 Tbsp curry powder
- 600 g boneless, skinless chicken thighs
- 0.5 tbsp groundnut oil
- 1 red chilli
- 1 lime
- 3 cloves garlic
- 15 g ginger
- 100 ml light coconut milk
- 1.5 tbsp crunchy peanut butter
- 1 Tbsp soy sauce
- 0.5 tbsp sriracha
- 0.5 tbsp toasted sesame oil
- 1 Tbsp rice wine vinegar
- 0.5 tbsp brown sugar
- 125 g cooked rice
- pickled red onions
- shredded white or red cabbage
- cucumber slices
- 1 handful chopped peanuts
Equipment
bowlfrying panbaking dishgrater
Tips
- Save this recipe for later.
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