Make the peanut sauce by adding the coconut milk, peanut butter, brown sugar, curry paste and fish sauce in a pot over medium-high heat. Bring it to a simmer then lower the heat and cook 8-10 minutes.

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Chicken thighs: Dark meat is best because it is quite forgiving, retaining its inner juiciness even as the exterior chars. Skinless, boneless thighs are the easiest.

Cook in hot pan for 1 minute on each side until golden, then brush with butter or ghee. Keep warm until chicken is finished. When chicken is done, serve immediately with cooked rice or naan. Serves 4.

Step 5: Add the coconut milk, fish sauce, soy sauce, and bay leaf, and stir to combine. Step 6: Cover the cast-iron Dutch oven and let it simmer over medium-low heat for 45 minutes to 1 hour.

500g chicken fillet strips PEANUT SAUCE 15ml peanut oil 1/2 onion, finely chopped 5ml chopped garlic 5ml Thai green curry paste 125ml coconut milk 30ml smooth peanut butter 60-80ml ground roasted ...

Thai Peanut Chicken Satay 2 lbs. chicken thighs, boneless cut small 14 oz can coconut milk 1/2 cup creamy peanut butter 3 Tbsp. lime juice 1 Tbsp ginger, grated 2 Tbsp. soy sauce 3 Tbsp. honey ...

Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans).

Add the chicken breasts, cover and simmer for about 10 minutes until the chicken is cooked. Remove the chicken and, when cool enough to handle, shred with a fork.