Instructions: Cut the chicken into serving pieces and place in a saucepan with the coconut cream and 1 cup of water.

Add the green chillies.

Bring to the boil cover and reduce heat.

Simmer for 30 minutes until the chicken is tender.

Roast the coriander cumin chilli flakes and shrimp paste in a dry wok or non stick pan until very aromatic.

Grind to a paste with the garlic ginger and sugar.

Cook the seasoning paste in the oil for 23 minutes.

Remove chicken on a slotted spoon and put aside.

Pour the liquid with chillies over the seasonings.

Simmer gently until the oil separates and the liquid is well reduced about 20 minutes.

Add the peanut butter stirring until dissolved into the sauce.

Return the chicken and cook gently for 10 minutes.

Add fish sauce and lime juice to taste and serve over rice.

Serves 4

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