1 1/3 cup coconut milk (all remaining milk from the tin)
1/4 cup creamy peanut butter (all natural preferable)
1 tablespoon fish sauce
1 tablespoon sweet soy sauce (Kecap manis)
1 tablespoon packed brown sugar
1 tablespoon Thai red curry paste
1/2 tablespoon Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Cilantro leaves to garnish
Lime wedges to garnish
Red chillies , sliced to garnish
Instructions
For the chicken marinade, combine along the coconut milk, paste, refined sugar, curry paste, sauces and salt in a very giant, shallow bowl till well combined and creamy. Add within the chicken, turning to coat fully with the marinade. permit to marinade for a minimum of ten minutes to [*fr1] AN hour within the icebox (if time allows).
heat kitchen appliance to 400°F | 200°C.
Heat oil in AN oven-proof pan or pan over medium-high heat. Sear the chicken till suntanned on all sides and sweet (about 8-10 minutes every side). Transfer to the kitchen appliance and continue change of state for an extra half-hour, or till the chicken is hard-baked through (juices run clear and now not pink inside).
whereas the chicken is within the kitchen appliance, mix all Peanut Sauce ingredients into a pan aside from the juice. wake up a boil, scale back heat and permit to simmer till combined and thickened (about 5-6 minutes). Once thick, set out heat and stir within the juice (start with one tablespoon and modify consequently to fit your tastes).
Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve on an individual basis.
Garnish with recent cilantro leaves, lime wedges and red chillies.
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