Massaman Chicken with Peanut Sauce
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Massaman Chicken with Peanut Sauce
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Massaman Chicken with Peanut Sauce
Ingredients
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2 x 77g pots of Thai Massaman curry paste
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1kg chicken thighs & legs (skin on preferred)
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1 tsp fine salt
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3 tbsp veg oil
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1 tin coconut milk (organic preferred)
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200g peanut butter
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1 tsp soya sauce
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1 tsp brown sugar
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1 tsp lime juice
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Zest of ½ a lime
Directions
Preheat oven or air fryer to 220°C
Release paste into a microwavable bowl & defrost for 30 secs, or leave out for 30 mins. Mix in the salt and oil.
Reserve 1 tbsp of the paste-oil mix for the peanut sauce. Rub the remaining paste-oil mix over the chicken to coat.
Cook the chicken at 220°C for 20 mins in an air fryer or 30 mins in an oven until done. Baste the chicken in its own juices half way through. The chicken skin should be crisp and just starting to char.
To make the peanut sauce, add the coconut milk, peanut butter, soya sauce, brown sugar, lime zest, lime juice and the remaining paste/oil mix to a saucepan. Simmer until the sauce thickens (around 10 mins). Stir frequently.
Serve the chicken and warm peanut sauce with rice.
Recipe Note
Goes great with a smashed cucumber salad!