Ingredients

The following ingredients have 4 Servings
  • 14 ozs Chicken breasts
  • dark soy sauce
  • 2 Tbsps vegetable oil (for frying)
  • 1.5 cups Peanuts (peeled, unsalted)
  • 0.875 cup Coconut milk
  • 2 Tbsps Peanut butter
  • 0.5 tsp Curry powder
  • dark soy sauce
  • Fish sauce
  • 1 Romaine lettuce (cut into strips)
  • 1 Cucumber (halved and cut into sticks)
  • Sesame seeds

Instruction

  • Marinate the chicken in soy sauce for 2-3 hours.
  • Heat the oil in a pan and fry the meat on all sides. Reduce the heat, cover the pan and braise for 10-12 minutes. Remove from the pan and leave to cool.
  • To make the sauce, dry roast the peanuts in a pan until golden brown. Leave to cool then grind finely in a mortar.
  • Place the coconut milk, peanut butter and curry powder in a pot and bring to the boil. Stir in the peanuts and simmer for 5 minutes until creamy, stirring occasionally. Season with the soy sauce and the fish sauce and leave to cool.
  • Slice the meat and arrange the lettuce and cucumber in bowls. Place the chicken on top along with two large dollops of sauce. Serve sprinkled with sesame seeds.