Ingredients for marinade:
- 4 tbsp coconut milk (from a 400ml can)
- 1 1/2 tbsp peanut butter (preferably the natural kind – I used crunchy but you could use the smooth peanut butter)
- 1 1/4 tbsp brown sugar
- 1 1/4 tbsp Thai red curry paste
- 1 tbsp Kecap Manis (sweet soy sauce)
- 1 tbsp fish sauce
- 5 pieces of diced Chicken thigh fillet
- 2 tsp Peanut oil for frying
Ingredients for Sauce:
- 1 1/3 cup coconut milk (all remaining milk from the tin)
- 1/4 cup peanut butter
- 1 tbsp fish sauce
- 1 tbsp sweet soy sauce (Kecap manis)
- 1 tbsp brown sugar
- 1 tbsp Thai red curry paste
- 1 tsp minced garlic
- Pinch of salt
- 1 whole head of half steamed broccoli
- Lime wedges, sliced red chilli, spring onions to garnish
Method:
- Combine all of the marinade ingredients in a bowl (except the peanut oil), add the chicken & stir until completely coated. Allow to marinate for at least 10 mins in the fridge.
- In the meantime combine all the sauce ingredients in a bowl and stir well. Set aside.
- place peanut oil in a large skillet over med-high heat. Fry the marinated chicken until chicken is cooked through.
- Pour the sauce over the cooked chicken & bring to a boil. Lower the heat & simmer for 5-6 mins or until thick & creamy.
- Add the half steamed broccoli & gently fold through. Remove from heat.
Serve with steamed basmati or jasmine rice. Garnish with sliced spring onions & red chilli. Enjoy with a squeeze of fresh lime.
Enjoy!