I really enjoy Thai food and I usually try to get some at least a couple times per month. This recipe is super easy and although it might not be authentic, it certainly has the flavors that I've grown accustomed to. This recipe has two parts, you'll make the marinade for the chicken and then you have the sauce that you either pour over the chicken or serve on the side. This dish comes in handy for those moments you want something a bit more homemade, or you want to impress someone.
Allergen Warning: Contains Peanut Butter and Ginger
Image Source: cafedelites.com
The Chicken Marinade
4 tablespoons coconut milk (from a 400ml can)
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 Kecap Manis (sweet soy sauce)
1 tablespoon fish sauce
Pinch of salt
4 skinless chicken thighs , bone-in or out
2 teaspoons Peanut oil for frying (I used olive oil)
The Peanut Sauce
1 1/3 cup coconut milk (all remaining milk from the can)
1/4 cup creamy peanut butter (all natural preferable)
1 tablespoon fish sauce
1 tablespoon sweet soy sauce (Kecap manis)
1 tablespoon packed brown sugar
1 tablespoon Thai red curry paste
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Cilantro leaves to garnish
Lime wedges to garnish
Red chillies , sliced to garnish (optional)
Directions
For the chicken marinade, bring together the coconut milk, peanut butter, brown sugar, 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 400°F | 200°C
Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken on each side (about 8-10 minutes per side). 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 up 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 the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
Garnish with fresh cilantro leaves, lime wedges and red chillies.
