Ingredients
- 400ml coconut milk
- 1kg Chicken Thighs
- 2 tbsp curry powder
- 2 tsp white sugar
- 4 tsp red curry paste
- 2 tsp table salt
- 4 tbsp red curry paste
- 360g smooth peanut butter
- 50g sugar
- 4tsp dark soy sauce
- 2tsp table salt
- 4tbsp cider vinegar
- 350ml water
- Sliced red chilli
- Crushed peanuts
- 4.5cups uncooked jasmine rice
- 1 packet of mixed salad
Method
- Marinate the chicken with curry powder, 4tsp red curry paste, 2tsp sugar and some salt for 20 minutes.
- Once marinated, heat oil in large pan.
- Cook the marinated chicken for about 5-6minutes until ready to serve.
- In a saucepan, combine and cook the coconut milk, red curry paste, peanut butter, sugar, dark soy sauce, salt, cider vinegar, water over low heat until simmer for about 5 minutes.
- Serve with cooked rice and vegetables.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
