You know that feeling when you cook something and it just tastes so damn good… this is that. Goes perfectly with a side of Crushed Corn.

  • LEVEL: Easy
  • Prep: 10 Minutes
  • Cook: 40 Minutes (Plus 30 Minutes Marinating)
  • SERVES: 4
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


for the Marinade

4 skinless chicken thighs, bone-in or out
4 tbsp. coconut milk (from a 400ml tin)
1 1/2 tbsp. smooth peanut butter (Pip & Nut Favourite*)
2 tbsp. red Thai curry paste
1 tbsp. maple syrup
1.5 tbsp. soy sauce
2 tsp. ginger, crushed or finely sliced
1 tbsp. fish sauce
Pinch of sea salt
Pinch of black pepper

for the Chicken

1 tbsp. oil (peanut, vegetable or rapseed oil)

for the Peanut Sauce

1 1/3 cup coconut milk (all remaining milk from the tin)
2 tsp. curry powder
1/4 cup smooth peanut butter (Pip & Nut Favourite*)
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. maple syrup
1 tbsp. tamarind puree (optional)
2 tbsp. ginger, crushed or finely sliced
1 lemongrass stalk, sliced (or 2tsp. paste)
1 garlic clove, crushed
1 tsp. cayenne pepper
Juice from 1 lime
Pinch of sea salt
Pinch of black pepper

for the Garnish

15g coriander, roughly chopped
15g Thai basil, leaves torn (optional)
1 red chilli, thinly
1 lime, cut into 4 wedges


  1. Firstly, preheat the oven to 200°C.
  2. Then, make the marinade. Mix together all the ingredients for the marinade in a shallow bowl, until well combined and creamy. Add the chicken, making sure each thigh is well coated. Cover the bowl, refrigerate and leave to marinate for 30 minutes.
  3. While the chicken is marinating, make the sauce. Combine all the ingredients for the sauce (except for the lime juice) into a medium saucepan and bring to a boil. Then, reduce the heat and allow to simmer for 5 – 6 minutes, or until the sauce thickens. Once thick, remove from the heat and stir in the lime juice. Leave to one side.
  4. Once 30 minutes is up, remove the chicken from the fridge. Heat 1 tbsp. of oil in a deep frying pan over a medium heat. Brown the chicken for about 6 minutes on each side. Transfer the pan to the oven and continue to cook got a further 25-30 minutes, or until the chicken is cooked through (the juices should run clear and no longer be pink inside).
  5. To serve, warm up the peanut sauce (adding a dash more coconut milk if it is too thick) and either pour into the pan or serve on the side. Garnish with coriander, sliced chilli, lime wedges and Thai basil. Serve with a side of crushed corn and a bowl of brown rice.