Add chickpeas, tomatoes, bone broth (or stock), coconut milk and peanut butter. Let simmer 10-15 minutes. Stir in honey, lime and 1/4 cup chopped cilantro. Taste and adjust seasoning, if necessary.

Chicken thighs: Dark meat is best because it is quite forgiving, retaining its inner juiciness even as the exterior chars. Skinless, boneless thighs are the easiest.

Cook in hot pan for 1 minute on each side until golden, then brush with butter or ghee. Keep warm until chicken is finished. When chicken is done, serve immediately with cooked rice or naan. Serves 4.

Step 5: Add the coconut milk, fish sauce, soy sauce, and bay leaf, and stir to combine. Step 6: Cover the cast-iron Dutch oven and let it simmer over medium-low heat for 45 minutes to 1 hour.

Thai Peanut Chicken Satay 2 lbs. chicken thighs, boneless cut small 14 oz can coconut milk 1/2 cup creamy peanut butter 3 Tbsp. lime juice 1 Tbsp ginger, grated 2 Tbsp. soy sauce 3 Tbsp. honey ...

Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans).

Heat gently, stirring constantly, for 3-4 minutes or until the peanut butter has melted. Adjust the thickness of the sauce to your liking by adding a few tablespoons of water, if desired.

Stir in the curry paste and peanut butter and cook for 1 minute more. Add the remaining 1 cup of coconut milk and the reserved 2 cups of pork stock along with the sweet potato, galangal ...