Nutritional information does not include the following ingredients: Chicken thigh
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This Chicken Peanut Curry can be as hot or mild as you wish – but it’s sure to warm you up on a cold winter’s night!
Recipe submitted by Casey Butterworth
Method
Preheat the oven to 190 degrees.
Place the chicken pieces on a baking tray and brush with half the olive oil.
Bake for approximately 40 minutes or under chicken is cooked and tender.
In a heavy based saucepan heat the remaining oil and fry off the curry paste.
Stir in the coconut milk, fish sauce, sugar and peanut butter.
Stir over medium heat until the mixture boils and thickens.
Carefully transfer the cooked pieces into the peanut sauce and heat through.
Serve on jasmine rice with mixed Asian greens.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
