CORIANDER CHICKEN AND THAI CURRY PEANUT SAUCE
This sauce has a delicate flavour and you can make it as hot as you want by adding more of the Curry Paste, and the quantities in this recipe is for a mild dish.
Once again, I have used that versatile food, peanut butter. It goes well with sweet and savoury foods and I use it often, apart from eating it on toast!
Thai curry is usually delicious, and the addition of the peanut sauce and the coriander make it an excellent choice for a meal, and it is even better when heated up the next day or two.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings
Ingredients
2 skinless chicken breasts
1 tbsp ginger
½ tbsp garlic
¼ cup peanut butter
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sugar, or other sweetener
1 tsp red Thai Curry Paste
1½ tbsp chicken stock
Black pepper
Bit of oil
½ cup coconut milk, preferably light
2-3 tbsp coriander, plus more for garnish if required
Method
Trim the fat off the chicken and make the chicken pieces roughly the same size.
Put each piece of chicken inside a plastic bag, or between plastic wrap, and use a meat pounder to pound the chicken into thin the pieces of about 1½ cm.
In a food processor or Bamix, add the garlic, ginger, peanut butter, rice vinegar, soy sauce, sugar, curry paste, and chicken stock. You will need to taste this to see if you want to add more curry paste.
Heat a bit of oil in a large frying pan. Season the chicken with black pepper, then saute the chicken over a medium heat until the breasts are browned and cooked through. This will take no longer than 4 minutes on the first side, and then about 2 minutes on the second side. It is important not to overcook chicken as it will dry out if you do.
Remove the chicken to a plate, and cover with foil to keep it warm.
Reduce the heat to low and add the coconut milk. Stir this mixture, and add the peanut-curry-ginger paste mixture, and heat this through for about 3 minutes.
Add any juice from the chicken plate and cook for another minute. Turn off the heat and mix in the chopped coriander.
I served the chicken on top of some brown rice, and the gravy in the rice was delicious! You could also serve this with potatoes which would also soak up the natural gravy.
Serve the sauce over the chicken breasts and add some additional coriander if desired.
Once again, I have used that versatile food, peanut butter. It goes well with sweet and savoury foods and I use it often, apart from eating it on toast!
Thai curry is usually delicious, and the addition of the peanut sauce and the coriander make it an excellent choice for a meal, and it is even better when heated up the next day or two.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings
Ingredients
2 skinless chicken breasts
1 tbsp ginger
½ tbsp garlic
¼ cup peanut butter
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sugar, or other sweetener
1 tsp red Thai Curry Paste
1½ tbsp chicken stock
Black pepper
Bit of oil
½ cup coconut milk, preferably light
2-3 tbsp coriander, plus more for garnish if required
Method
Trim the fat off the chicken and make the chicken pieces roughly the same size.
Put each piece of chicken inside a plastic bag, or between plastic wrap, and use a meat pounder to pound the chicken into thin the pieces of about 1½ cm.
In a food processor or Bamix, add the garlic, ginger, peanut butter, rice vinegar, soy sauce, sugar, curry paste, and chicken stock. You will need to taste this to see if you want to add more curry paste.
Heat a bit of oil in a large frying pan. Season the chicken with black pepper, then saute the chicken over a medium heat until the breasts are browned and cooked through. This will take no longer than 4 minutes on the first side, and then about 2 minutes on the second side. It is important not to overcook chicken as it will dry out if you do.
Remove the chicken to a plate, and cover with foil to keep it warm.
Reduce the heat to low and add the coconut milk. Stir this mixture, and add the peanut-curry-ginger paste mixture, and heat this through for about 3 minutes.
Add any juice from the chicken plate and cook for another minute. Turn off the heat and mix in the chopped coriander.
I served the chicken on top of some brown rice, and the gravy in the rice was delicious! You could also serve this with potatoes which would also soak up the natural gravy.
Serve the sauce over the chicken breasts and add some additional coriander if desired.
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