Peanut butter chicken
Tender chicken thighs are simmered in a rich, creamy sauce made from peanut butter, coconut milk, and savoury soy sauce. Fresh lime juice, chillies, and coriander cut through the richness to strike a harmonious sweet, sour, and spicy balance. Serve warm over a bowl of steamed rice for a truly comforting meal.
Ingredients
- Vegetable oil15 ml
- Coconut milk400 ml
- Lime60 ml
- Soy Sauce30 ml
Instructions
4 steps- 1
Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened.
- 2
Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked.
- 3
If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary - you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness.
- 4
Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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