|6-8||chicken thighs — bone-in|
|3 tbsp||peanut butter — smooth or crunchy|
|1 tbsp||red thai curry paste|
|3 tbsp||lemon juice — or fresh lime juice|
|3 tbsp||soy sauce|
|2 tsp||sesame oil|
|1 tbsp||fresh ginger — freshly grated|
|2/3 cup||coconut milk|
|peanuts — salted, roasted, chopped|
|spring onions — diced, to garnish|
|fresh basil — to garnish|
Preheat the oven to 180º C.
For the marinade, combine the peanut butter and curry paste. Add the lemon juice, soy sauce, sesame oil, honey, ginger and coconut milk. Mix until smooth.
Place the chicken in a non-metallic bowl and pour the marinade over. Cover with cling film and set aside to marinate for 15 minutes or over-night.
Transfer the chicken (skin side down), onto a greased baking sheet and season lightly. Keep the remaining marinade aside for later.
Roast the chicken uncovered for 30 minutes. Turn the chicken pieces and pour the reserved marinade over.
Turn the oven up to 200º C and roast for a further 30 minutes.
Scatter with roasted peanuts, diced spring onions and basil. Serve with your choice of sides.