Curry can be made a day ahead keep, covered, in refrigerator. This recipe is not suitable to freeze or microwave.
8 chicken thigh cutlets
¼ cup oil
1/3 cup red curry paste
400 ml can coconut milk
¼ cup fish sauce
2 tablespoon sugar
½ cup crunchy peanut butter
1: Place chicken into baking dish, brush with a tablespoon of the oil.
Bake in moderately hot oven for about 45 minutes or until chicken is tender; drain on absorbent paper.
2: Heat remaining oil in medium saucepan, add curry paste, stir over medium heat for 1 minute. 
3: Stir in coconut milk, sauce, sugar and peanut butter; stir over medium heat until mixture boils and thickens.
4: Add chicken to coconut mixture, stir over medium heat for about 5 minutes until mixture is hot.
Serves 4.