Thai Peanut Chicken, my son Jake’s favourite. Too easy. Totally yummy. Need I say more…….No, but I will! Thai red curry and roasted peanut flavours merge together with lime and coconut to give a fresh and summery approach to a traditional curry. Really simple to make and the peanut crust would be equally as good with fish or pork. I always have enough crust leftover to freeze and make another meal. What more could you want?
Prep time: 15 Minutes
Cooking time: 30 Minutes
$$ Medium Budget
4 single breast fillets, trimmed of bits
Juice of 1/2 a lime
1 1/2 cups of roasted, unsalted peanuts
3 tbs of red curry paste
2 tbs kecap manis (indonesian sweet soy)
150ml of coconut cream, shake well before opening
11/2 a bunch of coriander leaves and stems
Sliced spring onion, coriander leaves and strips of red chilli for garnish
11/2 cups of Jasmine rice
200ml of coconut cream
1 1/2 cups of water
Lime wedges to serve
To make the Thai Peanut Chicken crust place the peanuts, curry paste, kecap manis, juice of 1/2 a lime, 1/2 a cup of coconut milk and the chopped coriander in a food processor. Pulse until you have a nice even paste like consistency.
Pre heat the oven to 180°C. Place the breast fillets on an oven tray lined with baking paper and lightly score the top of each one diagonally, about 1cm apart. Spread a thick layer of the peanut paste over the top of each breast fillet. There should be enough left over for another meal and it freezes really well. Drizzle each breast with a tablespoon of coconut cream and bake in the oven for 20-25 minutes or until cooked through. Breast can be quite tough if overcooked so 25 minutes maximum for a large breast. Remove from the oven and allow the chicken to rest for 5 minutes.
Place the sliced spring onion, coriander leaves and chilli strips in iced water for maximum freshness and crunch.
While the chicken is in the oven place the rice, coconut cream and water in a large saucepan and bring to the boil. Once boiling, reduce to a simmer and pop the lid on. Cook on a low heat for 12 minutes before removing from the heat and allowing to stand for approximately 5 minutes. Fluff the rice with a fork and season generously with sea salt and pepper.
To plate the Thai Peanut Chicken, lightly oil a ramekin and spoon the rice into it, patting down firmly. Invert the ramekin onto a plate so you have a nice even mound of rice. Slice each chicken breast about one inch in thickness on the diagonal, fan around the rice and spoon over any juices from the tray and any remaining coconut cream. Top with the spring onion, coriander and chilli garnish and lime wedges.
Serve with a crisp green salad or steamed greens of your choice.
Leftover peanuts……? You may like to cook this….