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Prepare the peanut sauce by grating garlic and ginger
Mix peanut butter, coconut milk, chicken stock, soy sauce, Chinese rice wine vinegar, sriracha, toasted sesame oil, rice vinegar, lime juice, and brown sugar
Heat groundnut oil and fry thinly sliced white onion
Add curry powder and mild chilli powder to the onion
Add chicken thighs and cook until browned
Add basmati rice and stir to combine
Pour the peanut sauce over the rice and chicken mixture
Bake until rice is cooked and sauce reduces to create a peanut pouring sauce
For the bashed sesame cucumber salad: bash the cucumber with garlic
Toss with thinly sliced spring onions, soy sauce, rice vinegar, sesame seed oil, and crispy chilli oil
Top with sesame seeds
Serve the peanut chicken and rice bake with bashed sesame cucumber salad and pickled red cabbage