RECIPE CHICKEN IN PEANUT COCONUTSAUCE
Poultry dishes from Malaysia for 4 persons
Ingredients
- 4 chicken breasts, sliced
- 2 tbsp starch
- 3 tbsp oil
- 1 inch fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp cayenne pepper
- 2 tbsp peanutbutter
- 1 heaped tsp sambal (chilipaste)
- 6 spring onions, sliced
- 1 1/2 cup thin coconutmilk
- 1 tsp sugar
- 1 tbsp fishsauce (nam pla)
- For garnish
- some peanuts, roughly chopped, roasted and unsalted
- bunch of fresh cilantro/coriander chopped
- slices of cucumber
- some lettuce leaves
Preparation
Coat chicken with starch.
Heat wok and oil, stirfry ginger and garlic for 1 minute, don't let it color too much. Add chicke and stir until golden. Ad cayenne, peanutbutter, chilipaste and spring onions after another minute start adding the coconutmilk until a smooth, thickened sauce forms. Add sugar and fishsauce to taste. Leave to simmer for 3 mins.
Serve garnished with lettuce, peanuts, cucumber and coriander/cilantro, with rice.
Heat wok and oil, stirfry ginger and garlic for 1 minute, don't let it color too much. Add chicke and stir until golden. Ad cayenne, peanutbutter, chilipaste and spring onions after another minute start adding the coconutmilk until a smooth, thickened sauce forms. Add sugar and fishsauce to taste. Leave to simmer for 3 mins.
Serve garnished with lettuce, peanuts, cucumber and coriander/cilantro, with rice.