Ingredients

The following ingredients have 4 Servings
  • 130 grams Crunchy Peanut Butter
  • 2 tbsp Soy Sauce
  • 1 tsp Fish Sauce
  • 2 tbsp Chilli Paste
  • 2 tbsp Brown Sugar
  • 3 cloves Garlic crushed
  • piece Thumb sized of Ginger grated
  • Bunch of fresh Coriander chopped
  • Juice of 1 Lime
  • 1 400 g tin Coconut Milk
  • 1 tbsp Oil
  • 500 g Boneless Skinless Chicken Thighs diced
  • 1 Red Pepper chopped
  • Chopped Coriander to serve

Instruction

  • Mix together the peanut butter, soy sauce, fish sauce, chilli paste, sugar, garlic, ginger, coriander, lime and coconut milk together in a large bowl. Leave to sit while you prepare the other ingredients.
  • Heat the oil in a large pan (I used a wok) and then add the chicken and seal all over. Add the pepper and fry until softened.
  • Add the peanut sauce and heat through. Serve over your carb of choice with chopped coriander sprinkled on top.