Chicken and Peanut Curry Preparation Time: 20 minutes | Cooking Time: 25 minutes 8 chicken thigh fillets (875g) 400ml coconut cream 1 tablespoon chopped fresh coriander leaves COCONUT AND PEANUT SAUCE 1/2 cup peanuts 1 clove garlic, crushed 2 teaspoons ground cumin 1 teaspoon ground coriander 1 small fresh red chili, finely chopped 1/2 teaspoon shrimp paste 1 tablespoon light soy sauce 2 teaspoons sugar 1 tablespoon lime juice

Combine chicken and coconut cream in pan, bring to boil: simmer, uncovered, for about 20 minutes, or until chicken is tender. Strain chicken, reserve 1 cup liquid.

Slice chicken, arrange on serving plate or bowl, pour over coconut and peanut sauce. Sprinkle with fresh coriander.

COCONUT AND PEANUT SAUCE: Blend or process peanuts until coarsely chopped. Combine garlic, cumin, ground coriander and chili in pan, stir over heat for about 1 minute or until fragrant. Add reserved liquid, nuts, paste, sauce, sugar and juice, stir until combined and hot.

Serves 4.

Store
Can be made 1 hour ahead. Store chicken and sauce separately, covered, in refrigerator. Suitable to freeze.

Per serving: 37.3g fat, 546 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks