Easy Peanut Butter Chicken

• 2 chicken breasts
• 250 ml/1 cup unsweetened coconut milk
• 100 g (1/4 cup + 2 tbsp) natural peanut butter
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp Thai red curry paste
• 1/2 tsp turmeric
• 1 tbsp sesame oil
• 1 tsp honey

juice from 1/2 lime

• 3 tbsp peanut oil
• 1/2 cup/120 ml unsalted chicken stock
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp each: ground cumin, ground coriander, crushed red pepper flakes

for serving

toasted cashew nuts, or peanuts

fresh cilantro

jasmine rice, or naan

chopped scallions

1. In a large bowl, combine coconut milk, peanut butter, soy sauce, fish sauce, red curry paste, turmeric, sesame oil, honey and lime juice.
2. Add chicken breasts to the mixture, coating both sides. Set aside.
3. In the meantime, mince the garlic and grate the ginger.
4. Cook the rice, if making.
5. Heat the oil in a skillet, add chicken breasts. Cook the chicken over medium heat, for 4-5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
6. Add garlic, ginger, cumin, chili fakes and coriander to the same skillet. Sauté over low heat, for 2 minutes or until soft. Add peanut sauce and bring to a boil. Add chicken stock, simmer for 5 minutes or until slightly thickened. Add more chicken stock if the sauce is too thick
7. Place the chicken back into the skillet. Allow to simmer until the chicken is heated through, about 2-3 minutes.
8. Serve with rice or naan. Top with cashews, scallions, fresh cilantro and some extra crushed red pepper flakes. Enjoy!