This Chicken Peanut Curry can be as hot or mild as you wish – but it’s sure to warm you up on a cold winter’s night!
Preheat the oven to 190 degrees. Place the chicken pieces on a baking tray and brush with half the olive oil. Bake for approximately 40 minutes or under chicken is cooked and tender. In a heavy based saucepan heat the remaining oil and fry off the curry paste. Stir in the coconut milk, fish sauce, sugar and peanut butter. Stir over medium heat until the mixture boils and thickens.
Carefully transfer the cooked pieces into the peanut sauce and heat through. Serve on jasmine rice with mixed Asian greens.
Recipe submitted by Casey Butterworth