50min · 6 servings INGREDIENTS For The Chicken Marinade: 4 tablespoons coconut milk (from a 400ml tin) 1 1/2 tablespoons creamy peanut butter 1 1/4 tablespoon packed light brown sugar (omit for KETO) 1 1/4 tablespoon Thai red curry paste 1 tablespoon Kecap Manis (sweet soy sauce) 1 tablespoon fish sauce** Pinch of salt 4 skinless chicken thighs, bone-in or out* 2 teaspoons Peanut oil for frying For the Peanut Sauce: 1 1/3 cup coconut milk (all remaining milk from the tin) 1/4 cup creamy peanut butter (all natural preferable) 1 tablespoon fish sauce 1 tablespoon sweet soy sauce (Kecap manis) 1 tablespoon packed brown sugar (omit for KETO) 1 tablespoon Thai red curry paste 1/2 tablespoon Tamarind puree (optional) Pinch of salt 1 teaspoon minced garlic 1-2 tablespoons