Peanut butter and coconut milk chicken: the easy recipe
Which peanut butter should I use for this recipe?
Ingredients · Servings 2 people
- 500g chicken breast
- 0.5 onion
- 1 clove of garlic
- 1 tomato
- 2 tsp tomato paste
- 1 handful of peanuts
- 2 tbsp peanut butter
- 100 ml coconut milk
- 0.5 liters of water
- cell
- pepper
- 1 tsp fresh ginger
- 1 tsp green chili
- 1 tsp kaffir lime
- 1 tsp soy sauce
- 0.5 lime juice
- 1 tbsp olive oil
- 1 knob of butter
Method · 10 min
- Cut the chicken breasts into pieces. Marinate with olive oil, salt and pepper, chili, ginger, kaffir lime, soy sauce, and lemon juice. Refrigerate for 2 hours.
- Brown the chicken in butter. Set aside. In the same pan, sauté the sliced onions in olive oil.
- Add half the diced tomato, sauté for 5 minutes, then add the tomato paste and peanuts. Stir.
- Pour in the water and stir. Add the peanut butter and coconut milk, stir. Season with salt and pepper.
- Add the chicken, cover and simmer over medium heat for 15 minutes.
- Uncover and cook for another 15 minutes, stirring occasionally. Cook the rice. Chop the remaining half of the tomato, season with salt and pepper, add olive oil, a little kaffir lime zest, and chili pepper. I serve this small "salad" with my dish.
It's best to use plain peanut butter, without added sugar or chunks (smooth), to obtain a smooth and balanced sauce. Pure peanut butter provides all the necessary creaminess without overpowering the spices in the dish.
How to successfully marinate chicken?
The secret to flavorful meat lies in the resting time: let the chicken marinate for at least two hours in the refrigerator with ginger and kaffir lime. This allows the aromas to penetrate deep into the fibers for a much more flavorful result after cooking.
