Thai Satay Chicken Curry

In a large mixing bowl, add 4 tbsp coconut milk, 1 1/2 tbsp peanut butter, 1 1/4 tbsp light brown sugar, 1 1/2 tbsp Thai red curry paste, 1 tbsp kecap manis, 1 tbsp fish sauce, and 1 tsp sea salt. Whisk everything together thoroughly until the marinade is completely smooth, thick, and well emulsified with no lumps.

Add 4 skinless chicken thighs (bone-in or boneless) into the bowl. Using gloved hands or a spatula, rub and massage the marinade thoroughly all over each chicken thigh, making sure every crevice and hidden fold is evenly and heavily coated with the marinade.

Cover the bowl tightly with cling wrap, pressing it down against the chicken to seal in all the aromas. Place into the refrigerator to marinate for 24 hours (or at least 3 to 12 hours if short on time).

Preheat your oven to 200°C (390°F fan-forced).

Place an oven-safe large skillet or frying pan over high heat until hot. Add 2 tbsp vegetable oil and let it get hot. Lay the 4 marinated chicken thighs into the hot pan in a single layer. Scrape any remaining marinade left in the bowl over the chicken. Sear untouched for 3 minutes until deeply browned on the bottom, flip with tongs, and sear the second side for another 3 minutes (6 minutes total) until both sides develop a rich golden-brown color.

Transfer the entire hot skillet straight from the stove into the preheated oven at 200°C (390°F). Bake uncovered for 25 minutes until the chicken thighs are cooked through, tender, and deeply roasted.

About 10 minutes before the chicken is done, in a large saucepan combine 1 1/3 cups coconut milk, 1/4 cup peanut butter, 1 1/2 tbsp Thai red curry paste, 1 tbsp light brown sugar, 1 tsp minced garlic, 1 tbsp kecap manis, 1 tbsp fish sauce, and 1/2 tsp sea salt. Place over high heat and whisk vigorously until the peanut butter is completely dissolved and the sauce comes to a rolling boil. Reduce heat to medium and simmer for 5 to 6 minutes, stirring continuously with a spatula, until the sauce has thickened nicely and coats the spatula.

Carefully remove the hot skillet from the oven using oven mitts or a tea towel. Place on the stove. Pour the prepared hot satay sauce directly all over the roasted chicken thighs in the skillet. Using a spatula, scrape down the sides and deglaze all the caramelized roasting drippings off the bottom of the pan, thoroughly folding them into the sauce until rich, glossy, and uniform (if you prefer a thinner sauce, stir in 1/4 cup of water or coconut milk).

Using tongs, transfer the chicken thighs into a serving bowl. Pour all the rich satay curry sauce generously over the top. Garnish with 1 tbsp fresh coriander leaves and 1 piece sliced red chilli. Serve hot with steamed jasmine rice.