175
Ingredients
- 50g/2oz raw peanuts
- 3 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2.5cm/1in piece of fresh rootginger, finely chopped
- 1 garlic clove, crushed
- 700g/11/2lb skinless chicken thigh fillets, cubed
- 100g/4oz creamed coconut, roughly chopped
- 1 tablespoon chilli sauce
- 2 tablespoons crunchy peanut butter
- 1 teaspoon soft dark brown sugar
- 150ml/5fl oz milk
- 1⁄4 teaspoon salt
Instructions
- Shell the peanuts and remove the skins by rubbing them between the
palms of your hands. Put them in a small bowl, add just enough water to
cover and soak for 1 minute. Drain the nuts and cut into slivers. - Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry
the peanuts for 1 minute until crisp and golden. Remove with a slotted
spoon and drain on kitchen paper. - Add the remaining oil to the hot wok. When the oil is hot, add the
onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but
not browned. Remove with a slotted spoon and drain on kitchen paper. - Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp
and golden on all sides. Thread onto bamboo skewers and keep warm. - Add the creamed coconut to the hot wok in small pieces, and stir-fry until
melted. Add the chilli sauce, peanut butter and ginger mixture, and
simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a
further 3 minutes. - Serve the skewered chicken hot with a dish of the hot sauce sprinkled
with the roasted peanuts and vegetables
