INGREDIENTS

6 (about 1.2kg) chicken thigh cutlets, skin-on, trimmed, scored

120g (3/4 cup) roasted salted peanuts

400ml can TCC Premium Coconut Milk

2 tbsp Lee Kum Kee Premium Soy Sauce

1 tbsp Valcom Authentic Thai Red Curry Paste

Fresh mint sprigs, to serve Fresh coriander sprigs, to serve

3 tsp fish sauce

3 tsp caster sugar Steamed rice, to serve Lime wedges, to serve

CUCUMBER COIN SALAD

1 tbsp Obento Rice Wine Vinegar

1 tbsp fresh lime juice

2 tsp fish sauce

1 tbsp caster sugar 1 Lebanese cucumber, thinly sliced

1 long fresh red chilli, deseeded, thinly sliced

METHOD

Preheat oven to 200C/180C fan-forced. Place chicken in a roasting pan. Roast for 15 minutes or until skin starts to crisp. Meanwhile, place the peanuts in a food processor and process until finely chopped. Transfer to a large jug. Add coconut milk, soy sauce, curry paste and 125ml (1/2 cup) water. Use a whisk to combine. Pour the peanut mixture into pan around chicken. Reduce oven to 180C/160C fan-forced. Roast for 30 minutes or until the sauce is thick and chicken is tender. Meanwhile, to make the cucumber coin salad, combine the vinegar, lime juice, fish sauce and sugar in a bowl. Use a fork to whisk until sugar has dissolved. Add the cucumber and chilli. Toss to combine. Cover and place in the fridge until required. Transfer the chicken to a serving platter or board. Top with mint and coriander. Add fish sauce and sugar to peanut mixture in the pan and stir to combine. Transfer peanut sauce to a small bowl. Serve with the chicken, cucumber salad, rice and lime wedges.