Chicken in Spicy Peanut Sauce

Serves: 6

Ingredients:

1kg chicken thighs or cutlets

1 teaspoon garlic, crushed

2 teaspoons ginger, finely grated

1 tablespoon Charmaine Solomon’s Red Curry Paste

2 tablespoons of peanut oil

1 cup of spring onions, cut into 5cm lengths

¼ cup roasted peanuts, crushed or 2 tablespoons peanut butter

2 teaspoons palm or coconut sugar

1 tablespoon fish sauce

1 cup coconut milk

2 cups broccoli florets

Method:

Combine the garlic, ginger and red curry paste into a small bowl, mix well.

Rub over the chicken pieces. Marinate for 20 minutes or overnight.

Heat a heavy saucepan or wok. Add the oil, toss the spring onions for a few seconds to colour has darkened. Set aside.

Fry the chicken pieces, turning them to brown all sides. Add the peanuts or peanut butter, sugar, fish sauce and coconut milk. Stir well until combined. Cover and simmer until chicken is tender and cooked through. If the sauce reduces, add a small amount of water to thin the gravy. Blanch the broccoli florets in boiling water. Drain. Add the broccoli and spring onions to the chicken and gravy. Mix gently.

Serve with rice and a salad.