Thai Peanut Chicken with Coconut Rice recipe |
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08/22/2010
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IngredientsFragrant Coconut Rice:15ml Peanut Oil 250ml Rice - use fragrant Jasmine rice if you have it 250ml Water 125ml Coconut Milk (I used a light one) Pinch Salt 5ml Palm Sugar 5ml Lime Juice 30ml Dessicated Coconut (dry toast 15ml and save for garnishing) Fresh Coriander for garnishing Thai Peanut Chicken: 2 skinless chicken breasts - sliced into smallish cubes Peanut oil 1 Small Onion - peeled and chopped A good 4cm of Fresh Ginger - grated 3 Large Garlic cloves - grated 4 Spring Onions - sliced diagonally in thin slices 1 Red Pepper - deseeded and sliced into cubes 1 Tomato - skinned, deseeded & chopped 10ml Fresh Coriander - finely chopped 5ml Sambal Oelek - or use 1 or 2 fresh chopped red chillies if you have them 2ml Sesame Oil Sauce: 10ml Ponzu Soy Sauce 5ml Fish Sauce 10ml Palm Sugar 45ml Smooth Peanut Butter (I use the non sweetened one) 10ml Rice Wine Vinegar Few drops of Hot Chilli Sauce (I used Bushmans Chilli but you can use tabasco as well 60ml Coconut Milk Little water to thin if needed 100ml Dry Toasted Peanuts - just pop the peanuts into a pan over high heat and toast them while constantly shaking the pan until they release their aroma and start turning brown. Don't let them burn! DirectionsCoconut rice:Place the oil in a saucepan and add the rice. Stir over medium heat until all the rice is shiny and coated. Add the rest of the ingredients except for the last 15ml of Coconut for garnishing Bring to the boil over medium heat while stirring then cover tightly with lid and reduce heat to low. Allow rice to simmer gently for about 10-15 minutes until the liquid has all evaporated. Turn the heat off completely and allow rice to sit with the lid on until you are ready to serve. It will continue steaming and softening. I always cook my rice this method and always get perfectly cooked rice. Peanut chicken: Mix all the sauce ingredients together in a bowl and set aside Pour a bit of peanut oil into a wok, add the chicken cubes and saute over medium heat until just lightly browned, drain with a slotted spoon and set aside Add the onion, red pepper, spring onions, sambal oelek, garlic and ginger to the wok and saute for a minute or so Add the tomato and coriander and stir fry for a minute then remove all and set aside Add the sesame oil to the wok then add the sauce, adding a little water to thin it down if needed. Stir constantly and bring to the boil then remove from the heat. Add the chicken and the vegetables back to the wok, together with most of the and toss all together gently till the sauce is evenly distributed through the mixture Scoop out into a serving bowl, garnish with some of the toasted peanuts, roughly chopped coriander and spring onions. Fluff up the still warm rice with a pair of chopsticks or a fork, serve in a separate bowl garnished with some toasted coconut and fresh coriander. Read more on Kitchen Diary |
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