A rich and flavourful chicken and rice dish with a creamy peanut curry sauce. Balanced with fresh lime, crispy onions, and cavolo nero, this meal is perfect for prepping ahead.
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Serves
4
Boneless Skinless Chicken Thigh
Cavolo Nero
Garlic Clove
Kecap Manis
Fresh Coriander
Coconut Milk
Thai Red Curry Paste
Tomato Purée
Peanut Butter
Lime
Crispy Fried Onion
Cooked Rice
Salt
Black Pepper
Vegetable Oil
Serves
4
Boneless Skinless Chicken Thigh
Cavolo Nero
Garlic Clove
Kecap Manis
Fresh Coriander
Coconut Milk
Thai Red Curry Paste
Tomato Purée
Peanut Butter
Lime
Crispy Fried Onion
Cooked Rice
Salt
Black Pepper
Vegetable Oil
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Step 1.
In a bowl, mix the chicken thighs with half the garlic (peeled and bashed) and the kecap manis. Season with salt and black pepper, then set aside to marinate.
Step 2.
Heat a drizzle of oil in a frying pan with high sides over medium-high heat. Once hot, add the marinated chicken and fry for 10-12 mins, turning occasionally, until cooked through and slightly charred. Transfer to a plate to rest.
Step 3.
Strip the cavolo nero leaves from their stems.
Step 4.
In the same pan, add the cavolo nero leaves and cook until wilted. Transfer to the chicken plate.
Step 5.
Add the remaining bashed garlic, red Thai curry paste, tomato purée, and peanut butter to the empty pan. Cook, stirring, for 2-3 mins until the mixture darkens in colour.
Step 6.
Pour in the coconut milk and cook, stirring, until the sauce thickens. Remove from heat and season with salt, lime juice, and a touch of sugar if needed.
Step 7.
Reheat the rice and divide it into serving boxes. Slice the chicken thighs and place them on top with the cavolo nero. Pour over the peanut curry sauce.
Step 8.
Garnish with crispy onions and fresh coriander. Box up and refrigerate until needed. Reheat before serving.
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