Chicken and coconut curry

Step 1

Combine soy, cumin, curry paste, turmeric, garlic, sweet chilli sauce and lemongrass in a bowl. Add chicken and stir well. Cover and refrigerate overnight (or for eight hours) to marinate.

Step 2

Place marinated chicken, peanut butter, coconut milk and lime leaves in a saucepan and cook over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.

Step 3

Garnish with extra coriander and serve with coconut rice.