MARINATED CHICKEN WITH PEANUT SAUCE
MARINADE:
▫️600 g chicken thighs , boneless skinless, cut into 2cm pieces
▫️ 1 tbsp curry powder
▫️ 2 tsp red curry paste
▫️ 1 tsp salt
▫️ 100g coconut milk, canned
THAI PEANUT SAUCE:
▫️ 2 tbsp red curry paste
▫️ 180g 100% smooth peanut butter
▫️ 2 tsp dark soy sauce
▫️1 tsp salt
▫️ 2 tbsp cider vinegar
▫️ 3/4 cup water
▫️300g coconut milk, canned
METHOD:
1. Mix the marinade with the chicken and leave in the fridge to set for around 2-4 hours.
2. To make the peanut sauce, place all the ingredients in a saucepan over medium low heat.
3. Stir to combine, then simmer, stirring every now and then, for 5 minutes.
4. Adjust consistency with water – it should be a pourable but thickish sauce.
2. To make the peanut sauce, place all the ingredients in a saucepan over medium low heat.
3. Stir to combine, then simmer, stirring every now and then, for 5 minutes.
4. Adjust consistency with water – it should be a pourable but thickish sauce.