1 cup jasmine rice, rinsed
1 tsp vegetable oil
8 small skin-on chicken thighs, halved
1 clove garlic, minced
1 tsp ginger, grated
2 tbsp red curry paste
4 tbsp Simply Nuts Peanut Butter Smooth
400g can coconut milk
1 tbsp kecup manis (sweet soy sauce)
1 lime, plus extra for serving
150g green beans, trimmed
Coriander and crispy shallots, for serving
Cook rice according to packet instructions then bring a small saucepan of salted water to a boil.
Heat oil in a large frypan over medium heat. Add trimmed chicken thighs, skin-side down and cook until golden. Turn chicken over and repeat until cooked through. Remove chicken from the pan and set aside to rest.
Return pan to heat and add garlic, ginger and curry paste. Sauté for 1 minute until fragrant then add Simply Nuts Peanut Butter Smooth, coconut milk and kecup manis. Stir until melted then reduce heat to low and simmer for 10 minutes until thickened.
While the sauce is reducing, blanch the green beans for 2 minutes in prepared boiling water.
Return chicken to the pan and toss in the sauce. Season to taste and adjust with lime juice.
Serve the Peanut Butter Chicken Curry with rice and green beans and garnish with a wedge of lime, fresh coriander and crispy shallots.
For more Bega Peanut Butter recipes, click here.