Ingredients

How to make it

  • In a small bowl combine the chicken thighs, curry paste and coconut milk. Mix well cover and refrigerate for an hour at least (I put mine in a ziplock bag, freeze then pull out and thaw when I'm ready to make it) or in the morning before leaving for work etc.
  • In a heavy bottomed frying pan heat the oil and then add the chicken thighs and brown on each side for a couple of minutes. Then add the marinade liquid lower the heat and cover. Check every couple of minutes and turn the chicken to ensure even cooking. After 10mins add the peanut butter and scallions mix well and cook uncovered for a few minutes until the sauce thickens slightly and the chicken is thoroughly cooked.
  • Serve immediately with steamed rice or noodles, sprinkled with some chopped peanuts.
  • NOTE: If cooking from frozen simply pre-heat the oven to about 170ÂșC and place in a casserole dish, cover and cook for about 30-45 minutes until chicken is cooked thoroughly, add the peanut butter and scallions about 5-10 minutes before the end of cooking, mix well and place back in the oven to finish cooking.

Reviews & Comments 2

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  • lobster 5 years ago
    Hi Moonpig, I am definately going to try this. Thanks, you have made it look easy to venture into home made thai dishes...
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    " It was excellent "
    raelene1951 ate it and said...
    Love the sound of this...will give it a try soon!
    Was this review helpful? Yes Flag

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