Step 1

Preheat the oven to 190C.

Step 2

Heat a large frypan over medium-high heat. Drizzle chicken with oil and sprinkle with curry powder, then cook, skin-side down, for 2 minutes or until skin is crisp. Transfer chicken, skin-side up, to a baking tray, then bake for 12 minutes or until cooked through.

Step 3

Meanwhile, return the frypan to the heat. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk, stock, peanut butter and sugar. Stir to combine, then simmer for 5 minutes or until slightly thickened.

Step 4

Meanwhile, soak noodles in a bowl of boiling water until soft, then drain and refresh under cold running water. Divide among 4 serving bowls.

Step 5

Thickly slice chicken and divide among bowls with the cucumber. Stir fish sauce and lime juice into the satay sauce, then drizzle over the chicken. Serve scattered with basil leaves and sesame seeds.