125g Simply Better West Cork Live Yoghurt Natural (0% Fat)
2 Shallots, finely chopped
2 Garlic Cloves, finely grated
1 Carton Simply Better Irish Made Free Range Chicken Stock
1 Tin Simply Better Thai Coconut Milk
2 Tbsp. Simply Better Handmade Soy & Ginger Sauce
2 Tbsp. Simply Better Sweet Chilli Sauce
3 Tbsp. Crunchy Peanut Butter
1 Lime
Steamed Simply Better Thai Jasmine Rice, to serve
Good Handful Fresh Coriander and Lime Wedges, to garnish
Method
Make the marinade in a bowl by adding one tablespoon of the oil, the curry paste and the yoghurt. Mix well and then add the chicken, toss together until coated. Leave to marinate for at least 30 minutes or overnight in the fridge is perfect covered with clingfilm.
Heat a frying pan over a medium-high heat. Add the rest of the oil and sauté the marinated chicken for a few minutes until it is sealed but not cooked through, reserving any remaining marinade. Transfer the chicken fillets to a plate.
Add the shallot and garlic to the pan and sauté for a couple of minutes. Pour in the chicken stock and allow to reduce by half, scraping the bottom of the pan to incorporate any sediment. Grate in the lime rind and stir in the coconut milk, soy & ginger sauce, sweet chilli sauce and peanut butter with any remaining marinade and the juice of a lime. Simmer for 5 minutes until nicely thickened.
Add the seared chicken back into the pan with the resting juices from the plate. Reduce the heat right down and simmer gently for another 5 minutes or until the chicken is completely cooked through and tender.
Spoon the rice into shallow bowls and arrange a chicken breast on each one. Add a good spoonful of the sauce to each one. Garnish with the coriander, then cut the lime into wedges and add those to serve. The remainder of the sauce can be served alongside.
