6 chicken thighs, skin on, bone removed OR 500g (1lb) chicken breasts
2 tsp curry powder
a drizzle of olive oil
salt and pepper, to taste
30g (1oz) Thai yellow curry paste - or to taste
600ml (20floz) coconut milk
600ml (20floz) chicken stock
3 tbsp crunchy peanut butter
3 tbsp light soft brown sugar (or palm sugar if you have it to hand)
3 tbsp fish sauce
12 lime leaves
400g (1lb) white rice
a small cucumber, cut into matchsticks
6 spring onions, cut into matchsticks
2 large handfuls of bean sprouts
a handful of sugar snaps, cut into matchsticks
2 tbsp salted peanuts, roughly chopped
a small handful each of fresh coriander and basil leaves
To make the sauce, drizzle a little oil into the bottom of a pan over a moderate heat. Add the curry paste and fry for 2 minutes. Pour over the coconut milk and chicken stock and add the peanut butter, sugar, fish sauce and lime leaves. Stir well to ensure that everything is well combined. Bring to the boil, then turn down and leave to simmer for 5 minutes. Keep warm if you are planning to use it straight away.
If you are using chicken thighs - rub the chicken thighs with the curry powder and season lightly. Heat a frying pan until smoking, and cook the thighs skin-side down until the skin is crispy and lightly charred - this will take 4-5 minutes. Then turn over and cook for a further 4-5 minutes until the chicken is cooked through. Remove from the pan and set aside. Once rested, cut the meat into thick slices, pouring any excess cooking juices into the curry sauce.
If you are using chicken breasts - bring a pan of water to the boil and add the curry powder. Use the water to poach the chicken for 15 minutes or until cooked through. Remove from the water, allow the chicken to cool and shred the meat with your fingers.
Cook the rice and divide it between bowls. Top each with the chicken, sauce, cucumber, spring onions, bean sprouts, sugar snaps and peanuts. Scatter over the peanuts and serve.