Ingredients

The following ingredients have 5 Servings
  • Marinade:
  • 4-6 boneless, skinless chicken breasts or thighs
  • 1/3 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon red curry paste
  • kosher salt and freshly ground pepper, to taste
  • 2 teaspoons peanut or vegetable oil, for frying
  • Sauce:
  • 1 1/4 cup coconut milk (remaining can)
  • 1/4 cup peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon red curry paste or Sriracha
  • 2-3 cloves garlic, minced
  • kosher salt, to taste

Instruction

  • Combine marinade ingredients (coconut milk, peanut butter, brown sugar, curry paste, soy sauce, and salt and pepper) in a large bowl, whisking together until smooth.
  • Add chicken thighs to marinade, pressing down so they’re fully submerged and coated.
  • Refrigerate at least 30 minutes, or overnight.
  • When ready, preheat oven to 400º F.
  • Heat peanut or vegetable oil in a large skillet over medium-high heat until hot and shimmering.
  • Remove chicken from marinade and add to hot skillet. Sear (without moving) for 6-8 minutes per side, or until browned.
  • Transfer skillet to oven and bake for another 20-25 minutes, or until chicken is cooked through.
  • While chicken finishes cooking, combine coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, and minced garlic in a medium saucepan over medium-high heat.
  • Bring mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened. Taste and adjust seasoning, if necessary.
  • Remove from heat and stir in lime juice.
  • Remove chicken from oven and serve hot with peanut sauce, garnished with fresh cilantro and red peppers, if using. Enjoy!