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sarayu_innsaei
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Cook the rice according to package instructions.
Season the chicken thighs with the curry powder, mild chilli powder, salt and pepper.
Heat the groundnut oil in a large pan over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the sliced onion and cook for 2-3 minutes until softened.
Add the grated garlic and ginger to the pan and cook for 1 minute until fragrant.
Add the peanut butter, coconut milk, chicken stock, soy sauce, rice wine vinegar, sriracha, sesame oil, rice vinegar, lime juice, and brown sugar. Stir to combine and bring to a simmer.
Add the cooked rice and chicken back to the pan and stir to coat everything in the sauce. Reduce the heat to low and let the dish simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.
For the bashed sesame cucumber salad, use a rolling pin or the back of a knife to lightly bash the cucumber. Slice the cucumber and place it in a bowl.
Add the sliced garlic, spring onions, soy sauce, rice vinegar, sesame seed oil, and crispy chilli oil. Toss to combine.
Sprinkle the sesame seeds over the top of the cucumber salad.
Serve the peanut chicken and rice bake with the bashed sesame cucumber salad.