Coconut Chicken Thighs with Peanut Salsa & Sticky Rice

An easy-to-make Thai-inspired dish featuring tender coconut-marinated chicken thighs paired with a fresh and flavorful peanut salsa served over sticky rice.

By @georgiamaysalamat

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 0.75 cup coconut milk half a can
• 0.5 lime juiced
• 1 tbsp honey
• 1 tbsp Thai red curry paste heaped
• 4 chicken thighs boneless & skinless
• 30 g coriander
• 30 g roasted peanuts
• 1 red chili seeds removed
• 75 g mango diced
• 0 sesame oil drizzle
• 1 tbsp soy sauce
• 1 tbsp white toasted sesame seeds
• 0.5 lime juiced
• 1 tbsp honey
• 0 vegetable oil for frying
• 0 sticky rice
• 0 coriander fresh, to serve
• 0 lime extra, to serve

Instructions

1. Mix the coconut milk with the juice of half a lime, honey, and Thai red curry paste in a bowl. Stir in the chicken thighs and marinate for at least an hour if possible.
2. Finely dice the coriander and roughly chop the peanuts. Remove the seeds from the chili and finely chop it. Dice the mango into small cubes.
3. Mix the prepared coriander, peanuts, chili, and mango in a bowl with a drizzle of sesame oil, soy sauce, white toasted sesame seeds, juice of half a lime, and honey.
4. Heat a pan over medium-high heat with a little oil. Add the marinated chicken thighs, leaving the sauce in the bowl. Cook for 3-4 minutes on each side until they're nicely charred.
5. Add the remaining marinade sauce to the pan with the chicken and cook for another 10 minutes until the sauce reduces and thickens slightly.
6. Divide the sticky rice onto two plates, slice the chicken thighs, and place them on top of the rice. Spoon over the coconut sauce and top with peanut salsa. Serve with extra fresh coriander and a squeeze of lime.