White Chocolate and Pistachio Cheesecake

Ingredients:

Biscuit Base:

• 150 g unsalted butter (melted)
• 300 g digestive biscuits

Cheesecake Filling:

•     400 g full fat Philadelphia cream cheese
•     300 ml double cream
•     75 g icing sugar
•     300 g white chocolate (melted)
•     100 g pistachios (chopped)

Decoration:

•     25 g pistachios (chopped)
•     50 g milk chocolate (melted)
•     whipped cream

Instructions:

Biscuit Base

1. Blitz the digestive biscuits to a small crumb - I used a food processor.
2. Add the melted unsalted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
3. Tip the biscuit and unsalted butter mix into the bottom of an 8"/20cm deep springform tin and press down firmly - leave to the side.

Cheesecake Filling

1. Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted.
2. Leave to cool whilst carrying on with the rest.
3. Mix the full fat Philadelphia cream cheese with the icing sugar until smooth - this shouldn't take long.
4. Add in the double cream and continue to whip up to soft peaks, until it holds itself.
5. Fold in your cooled melted chocolate.
6. Add in the chopped pistachios and fold through again.
7. Spread the mix over the digestive biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

Decoration

1. Once set, drizzle over the melted milk chocolate and leave to set.
2. Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!

Spiced lamb and spinach salad

Ingredients:

• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 garlic clove, crushed
• 4 (125g each) extra-trim lamb leg steaks
• 100g baby spinach
• 1/4 cup almond kernels, chopped
• 1/2 small red onion, halved, thinly sliced
• Hommus, to serve
• Wholemeal pita bread, chargrilled, to serve
• Lemon wedges, to serve

Method:

1. Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.
2. Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.
3. Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil. 
4. Serve with pita bread and lemon wedges

Simple Greek Salad

Ingredients:

• 200g piece low-fat feta
• 3 medium Lebanese cucumbers, halved lengthways, thickly sliced
• 4 medium roma tomatoes, halved, cut into wedges
• 1 cup (160g) pitted kalamata olives
• 1 medium red onion, halved, thinly sliced

Vinegar dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp Italian White Wine Vinegar
• 1 garlic clove, crushed
• 1/2 tsp caster sugar
• 1 tsp chopped fresh oregano leaves

Method:

1. Cut feta into cubes. Place in a large bowl with cucumber, tomato, olives and onion.
2. Make dressing Place oil, vinegar, garlic, sugar and oregano in a screw-top jar. Secure lid. Shake to combine.
3. Add dressing to salad. Season with salt and pepper. Toss to combine.

Garlic prawn, lemon and feta spaghetti

Ingredients:

• 400g spaghetti
• 1/4 cup olive oil
• 1 red onion, finely chopped
• 20 (500g) green king prawns, peeled (tails intact), deveined
• 3 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 tsp finely-grated lemon rind
• 2 tbsp lemon juice
• 1 cup roughly-chopped fresh flat-leaf parsley leaves
• 125g low-fat feta, crumbled
• crusty bread, to serve

Method:

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until tender. Add prawns and garlic. Cook, stirring, for 2 minutes or until prawns are just pink. Add wine. Bring to the boil. Simmer, uncovered, for 1 minute or until prawns are just cooked through. Remove from heat. Add lemon rind and juice.
3. Drain pasta. Return to pan over low heat. Add prawn mixture, remaining oil, parsley and feta. Season with pepper. Toss to combine. Serve with crusty bread. 

Chocolate Coated Peanut Biscuit

Ingredients:

• 1 egg
• 1 cup sugar
• 4 tablespoons butter
• 1 cup S.R. flour
• 2 teaspoons cocoa
• 1 or 2 packets salted peanuts
• pack of good dark chocolate
  

Method:

1. Cream egg and sugar together
2. Add melted butter and beat well Add flour, cocoa and peanuts 
3. Spoon onto tray flatten with fork onto greased tray 
4. Cook In oven 15-20 min at 180°C 
5. Knife into shape don't remove until cool
6. Heat chocolate in bain marie
7. Dip biscuits in chocolate and leave to cool

Boston Baked Beans & Eggs

Ingredients

• 1 tbsp olive oil
• 2 pork rashers, thinly sliced 1 onion, chopped
• 400g can diced tomatoes
• 2 tbsp treacle
• 2 tbsp brown sugar
• 2 tsp mustard powder
• 2 garlic cloves, peeled, finely chopped
• 1 long red chilli, sliced
• 2 bay leaves
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 tbsp red wine vinegar 
• 4 eggs

• rocket leaves, feta, buttered toast, to serve

Method

1. In a large, heavy-based, 1 , on medium. Sauté pork and onion for 6-8 minutes, until pork is well browned and onion softens.
2. Stir in tomatoes, treacle, 2st sugar, mustard, garlic, chilli and bay leaves. Bring to simmer. Reduce heat to low and simmer, covered, for 15 minutes.
3. Mix beans and vinegar uncovered, for 4-5 minutes, until sauce thickens. Season.
4. Using a large spoon, make 4 indents in mixture. Crack an egg into each indent. Cook, covered, for 3-4 minutes, until egg whites are completely set. 
5. Scatter with rocket leaves and crumble feta over. Serve with toast..

20 Minute Cherry Tomato Pasta

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves thinly sliced
• 4 cups cherry tomatoes (halve some and leave some whole)
• pinch of chilli flakes
• salt and pepper to serve
• 500 g pasta cooked + 1 cup cooking water reserved
• ½ Parmesan cheese grated
• fresh basil leaves roughly chopped/torn

Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
• While the pasta water comes to a boil and the pasta cooks, make the sauce. Pour olive oil into a large pan set over medium-high heat.
• Add sliced garlic and allow to fry for a few seconds before adding the cherry tomatoes.
• Season with chilli flakes, salt and pepper and allow to cook, stirring regularly until the tomatoes start to pop. Squash some of the tomatoes with the back of a wooden spoon to get all the juices to release.
• Once all the tomatoes have softened, reduce the heat. Add the drained pasta with some of the reserved cooking water. Stir until well combined.
•  Stir in Parmesan and roughly torn basil leaves then serve.

Optional: Add chicken or prawns

https://simply-delicious-food.com/20-minute-cherry-tomato-pasta/

Lamb ragu with red wine and herbs

Ingredients:

• 1 tablespoon olive oil
• 1.7kg Lamb Shoulder, bone in
• Salt and pepper
• 100g bacon, coarsely chopped
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 carrots, peeled, finely chopped
• 1 celery stalk, finely chopped
• 3/4 cup (185mls) red wine
• 2 x 400g cans Tomatoes
• 1 cup (250ml) chicken stock
• 2 sprigs rosemary
• 2 sprigs flat-leaf parsley
• 4 sprigs thyme
• 2 sprigs oregano
• Cooked fettuccine, to serve
• Flat-leaf parsley leaves, extra, to serve 

 Method:

1. Heat half the oil in a large frying pan over medium-high heat. Season the lamb with salt and pepper. Cook lamb for 4-5 minutes each side or until browned. Transfer to a plate.
2. Heat the remaining oil in the pan. Reduce heat to low. Add bacon, onion, garlic, carrot and celery and cook, stirring, for 5-7 minutes or until vegetables start to caramelise. Add the wine. Bring to the boil and cook for 2 minutes. Place lamb in a 5-litre capacity slow cooker. Add the bacon mixture, tomatoes and stock. Stir to combine. Season with salt and pepper. Tie the herbs together with kitchen string and add to slow cooker. Cook on low for 6 hours or until the lamb is tender and falls off the bone.
3. Remove the lamb from the slow cooker and use 2 forks to shred the meat. Discard the bone. Return lamb to the pot and stir to combine. Divide fettuccine and ragu among serving bowls. Sprinkle with parsley leaves to serve.

Kaffer Lime Cheesecake

Ingredients:

Base:

•     2½ cups almond meal
•     125g unsalted butter, melted & cooled
•     3 Tbsps brown sugar 
•     1 Tspn cinnamon

Filling:

•     1 1/2 tablespoons boiling water
•     3 teaspoons gelatine powder
•     500g cream cheese, softened
•     1/2 cup caster sugar
•     300ml thickened cream, whipped
•     60ml kaffir lime juice

 Topping:

• 1 X pack Aeroplane create a jelly
• 200 ml lime juice

Method:

Base:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. 
2. Set aside.
3. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
4. Press the almond meal crumbs over base and the side of the prepared pan.
5. Bake in the preheated oven for 10 minutes or until lightly golden brown. 
6. Set aside to cool.

Filling:

1. Place boiling water in a small bowl and sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. 
2. Meanwhile, using an electric mixer, beat cream cheese, sugar for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Add kaffir lime juice..
3. Spoon mixture over biscuit base. Smooth surface. 
4. Refrigerate for 2 hours or until just set.

Topping:

1. Use pack of Aeroplane "create a Jelly" mix to make kaffir lime jelly with the lime juice and a teaspoon of grated kaffir lime zest.
2. Top cheesecake with cooled jelly and grated allow to chill for another hour.

Candied limes

Ingredients:

• 1 tsp grated frozen kaffir lime
• 2 limes
• 3/4 cup water
• 3/4 cup sugar
• 5 kaffir lime leaves

Method:

Place the sugar, water and kaffir lime leaves in a medium saucepan, and bring to the boil. Stir intermittently, and continue until the sugar has completely dissolved, and you have a viscous sugar syrup. Add the slices of lime, and set the timer for 12 minutes.

Once the timer is done, check that the limes have tender peel but have not disintegrated. Continue cooking for up to an additional 5 minutes, if you think it is necessary.

Shake the excess sugar syrup off the limes, and lay them on a drying rack or baking paper. Allow them to dry for a minimum of an hour, overnight if possible. You can also dry them in the fridge, if you need to speed the process up.

Maple Bourbon Old-Fashioned

Ingredients:

• 2 tsp. maple syrup
• 1 tsp. water
• 1 dash bitters
• 1 orange peel
• 2 oz. bourbon
• 1 maraschino cherry, for garnish

Method:

1. Combine maple syrup, water and bitters in a glass, stirring until well blended. 
2. Add a few blocks of ice and the orange peel, then pour bourbon on top.
3. Garnish with a cherry and serve.

White Chocolate and Frangelico Cheesecake

Ingredients:
Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling

• 3 tsp gelatine powder
• 2 tbs Frangelico liqueur
• 500 g cream cheese
• 400 g sweetened condensed milk
• 300 ml cream
• 150 g white chocolate

Method:
Base: 

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared spring form tin.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool while preparing filling.

Filling: 

1. Melt chocolate in a double boiler or microwave. 
2. Sprinkle gelatine over the water in small heatproof jug, stand in small saucepan of simmering water and stir until gelatine dissolves. Cool for 5 minutes.
3. Beat cheese and condensed milk with electric mixer until smooth. 
4. Beat cream in small bowl with electric mixer until soft peaks form. 
5. Stir warm gelatine mixture into cheese mixture. 
6. Fold in cream and melted chocolate. 
7. Pour into spring form tin and refrigerate for 4-5 hours to set. 

https://www.bestrecipes.com.au/recipes/creamy-white-chocolate-cheesecake-recipe/56inlfgo

Tender chicken and vegetables in a savory chicken broth

Ingredients:

• 8 chicken thighs (about 700 gm's), diced
• 2 tablespoon olive oil
• 2 carrots diced
• 1 small onion
• 2 stalks celery diced
• 5 tablespoons flour divided
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/4 teaspoon sage
• salt and pepper to taste
• 1 1/2 cups potatoes peeled and diced
• 1 1/2 cups sweet potatoes peeled and diced
• 1/2 red pepper finely diced
• 1/4 cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup green beans or peas
• 1/2 cup heavy cream

Method:

1. In a large pot brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside. 
2. Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasoning's and salt & pepper to taste. Cook over medium heat about 2 minutes.
3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
5. To thicken: combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

Amaretto and Cherry Cheesecake

Ingredients:

Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling:

• 1 1/2 tablespoons boiling water
• 3 teaspoons gelatine powder
• 500g cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream, whipped
• 60ml Amaretto liquor

 Topping:

• 1/2 cup caster sugar
• 1 jar Morello cherries
• 3 teaspoons gelatine powder (1 packet gelatine)

Method:

Base:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared pan.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool.

Filling:

1. Place boiling water in a small bowl and sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. 
2. Meanwhile, using an electric mixer, beat cream cheese, sugar for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Add Amaretto liquor.
3. Spoon mixture over biscuit base. Smooth surface. Refrigerate for 2 hours or until just set.

Topping:

1. Place contents of jar of cherries and sugar in pan and bring to boil.
2. While cherry mixture is cooling bring 1/2 cup water to boil and place in bowl, sprinkle in gelatine and stir well. Set aside for 5 minutes till absorbed.
3. Add cherry and sugar mixture and chill, covered, for an hour.
4. Top chilled cheesecakes with cherry mixture and allow to chill for another hour.

Baked Cherry and Almond Cheesecake

Ingredents:

Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling:

• 450 gms (16 ounces) cream cheese, softened
• 240 mL (1 cup) granulated sugar
• 3 eggs
• 240 mL (1 cup) sour cream
• 120 mL (1/2) cup heavy cream
• 60 mL (1/4) cup amaretto or almond liqueur 

Topping:

• 1/2 cup caster sugar
• 1 jar Morello cherries
• 1 packet (3 Tspn) gelatine

Method:

Crust:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared pan.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool.

Filling:

1. Beat cream cheese and sugar in a mixing bowl until light and fluffy, scraping the bowl occasionally.
2. Add the eggs one at a time, beating just until blended after each addition.
3. Add the sour cream, heavy cream, and amaretto and beat until just blended. Be careful not to overbeat!
4. Spoon approx. 1/4 cup filling into each prepared spring-form pan (till mixture reaches top of side).
5. Bake at 180 degrees 25-30 minutes, until centre is set.
6. Remove from oven and let stand to cool. Chill, covered, at least 2 hours.

Topping:

1. Place contents of jar of cherries and sugar in pan and bring to boil.
2. While cherry mixture is cooling bring 1/2 cup water to boil and place in bowl, sprinkle in gelatine and stir well. Set aside for 5 minutes till absorbed.
3. Add cherry and sugar mixture and chill, covered, for an hour.
4. Top chilled cheesecakes with cherry mixture and allow to chill for another hour.

Sources:
https://www.lemontreedwelling.com/wp-json/mv-create/v1/creations/83/print?id=83

http://www.fussfreecooking.com/recipe-categories/sugary-treats/gluten-free-banana-cheesecake-almond-meal-crust/

Chicken and Leek Pasta Bake

Beef Stew

Ingredients:

• 1kg beef chuck steak, cut into 2cm pieces, excess fat removed
• 2 tablespoons plain flour
•  2 tablespoons extra virgin olive oil
• 100g rindless bacon rashers, cut into 2cm pieces
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 small sprig fresh rosemary
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 250ml (1 cup) beef stock

Method:

• Toss the beef and flour in a bowl or snap-lock plastic bag until well coated.
• Heat the oil in a large saucepan over high heat. Cook the beef, in 2 batches, turning, for 5 minutes or until browned. Use a slotted spoon to transfer to a bowl.
• Add the bacon and onion to pan. Cook, stirring, for 5 minutes or until the bacon is golden. 
• Add crushed garlic, bay leaves and rosemary. Cook, stirring, for 1-2 minutes or until aromatic. 
• Add beef, tomato, tomato paste and stock. Bring to the boil. Reduce heat to low. 
• Cook, partially covered, stirring occasionally, for 1¹⁄₂ hours. Uncover and cook, stirring occasionally, for 30 minutes or until sauce thickens slightly. Season.

Optional:

1. Add diced potato for last ¹⁄₂ hour of cooking and then add frozen diced carrot and peas of last 10 minutes of cooking time.
2. Make a cheesy beef stew cob loaf.

Spinach Fritata

Ingredients:

• 9 large eggs
• 2 Tbsp milk
• 1/3 cup (30 g) grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 Tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large clove garlic, minced
• Sun-dried tomatoes, about 2 Tbsp chopped (optional)
• 225 g fresh spinach (or more), chopped (can use baby spinach)
• 56 g goat cheese

Method:

1. Whisk together eggs, milk, Parm, salt, pepper: In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.
2. Sauté onions, garlic: Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and sun-dried tomatoes (if using) and cook a minute more.
3. Add the chopped spinach, a handful at a time, use tongs to mix with the onions. As the fresh spinach begins to wilt and there is more room in the pan, add more of the fresh chopped spinach to the pan.
4. Add the egg mixture: Once the spinach has wilted, spread the mixture out evenly on bottom of the pan. Pour the egg Parmesan mixture over the spinach and onions.
5. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
6. Sprinkle bits of goat cheese over the top of the frittata mixture.
7. Lower heat, cover and cook: Lower the heat to low and cover the pan. Let cook on the stove top 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times, to see how well the frittata is setting.) The center should still be wiggly. Pre-heat the broiler.
8. Finish under the broiler: Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.

Easy Mayonaise

Ingredients:

• ¾ cup olive oil
• ½ cup coconut oil (or any other tasteless oil)
• 1 large egg
• 2 large egg yolks
• 1 teaspoon Dijon mustard
• Pinch of smoked paprika

Method:
    1. Begin by bringing all ingredients up to room temp.
    2. Place oils in the blender container, then add all remaining
        ingredients.
    3. Place blender in container until bottom of blender is on the bottom
        of the container.  Blend, holding the blender in place on the bottom
        of the container until it looks like this:

    4. Then you can begin to gently move the blender up and down until
        all of the ingredients have emulsified.
    5. Place in jar with a lid and store in the fridge for 2-3 weeks

Makes 1 ¼ cups  mayonnaise

Coconut and lemongrass chicken salad

Ingredients:

• 2 Medium chicken breast fillets
• 400ml can light coconut milk
• 1 tablespoon lemongrass paste
• 1/2 wombok, finely shredded
• 1 carrot, peeled, cut into long matchsticks
• 2 cups bean sprouts, ends trimmed
• 1 red onion, very thinly sliced
• 1 cup coriander leaves
• 1 cup mint leaves
• 1/2 cup (70g) peanuts, toasted, coarsely chopped

Nuoc cham

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 red chilli, seeded, finely chopped

Method:

1. Combine chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
2. Drain the chicken, reserving 2 tablespoons of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
3. To make the nuoc cham, combine fish sauce, lime juice, vinegar, sugar, chilli and 1 tablespoon water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.

Easy Thai Satay Chicken

Ingredients:

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
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

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
1 tablespoon Thai red curry paste
1/2 tablespoon Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Corriander leaves to garnish
Lime wedges to garnish
Red chillies , sliced to garnish

Method: 

1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
2. Preheat oven to 200°C.
3. Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
4. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
6. Garnish with fresh corriander leaves, lime wedges and red chillies.

Recipe Notes
*Boneless chicken breasts can be replaced with breasts with the bone in. Adjust cook times accordingly.
**Replace Fish Sauce with Soy Sauce