Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
8
Low
Nutrition per serving
Calories664.8 kcal (33%)
Total Fat54.2 g (77%)
Carbs22.4 g (9%)
Sugars9.6 g (11%)
Protein28.8 g (58%)
Sodium1121.1 mg (56%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 Tbspcoconut milk
out of a 400g tin
2 Tbspcreamy peanut butter
1 Tbsplight brown sugar
1 Tbspthai red curry paste
1 Tbspkecap manis
1 Tbspfish sauce
salt
4skinless chicken thigh
or breast
2 tspveg oil
for peanut sauce
Instructions
for the chicken marinade
Step 1
mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a shallow bowl until well combined and creamy
Bowl
kecap manis1 Tbsp
thai red curry paste1 Tbsp
light brown sugar1 Tbsp
creamy peanut butter2 Tbsp
salt
fish sauce1 Tbsp
coconut milk4 TbspStep 2
add in the chicken and leave to marinade for at least 10 minutes or overnight
skinless chicken thigh4 To cook the chicken
Step 3
preheat oven to 200oC
OvenPreheatStep 4
heat the oil in an oven-proof pan over a medium to high heat
Frying Pan
veg oil2 tspStep 5
sear the chicken until all sides are brown, about 8-10 minutes
Step 6
transfer to the oven for 30 minutes or until cooked through
to make the sauce
Step 7
combine all the sauce ingredients - except the lime juice - in a pot over a medium-high heat
coconut milk400g
garlic cloves2 
tamarind puree1 Tbspthai red curry paste2 Tbsp
coconut400gStep 8
bring to the boil, then reduce heat and allow to simmer for 5-7 minutes
Step 9
add the chicken to the pot and heat until piping hot
Step 10
remove from the heat and stir in the lime juice
juice of lime1 Step 11
serve with rice and garnish with fresh coriander, chopped peanuts, lime wedges and red chillis
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