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1.Cut chicken into cubes, and sprinkle with salt and pepper.
2.Slice onion in julienne, and mash garlic.
3.In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
4.Add garlic and stirfry til golden, and quickly add onions, and stir. When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bitliquid from chicken should all be evaporated.
5.Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
6.Stir to coat well, and until peanut butter has melted.
7.Add water, and simmer about 15 minutes, or until flavors have blended well.
8.Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
9.Serve over steamed rice, with chopped cilantro and peanuts to garnish.
10.I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
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mhernandez4401 3 years agoThe sauce came out lumpy and greasy for me. The peanut butter taste over-powered the entire meal. Don't think I will ever make this one again. I would strongly suggest using less Peanut Butter than recomended.
nojuggles 5 years agouse water made up coconut cream, can use fresh coconut cream if you wish, i used organic peanut better and it did give a sharp taste, cut the curry powder for a sweeter taste and add cayane pepper for more chilli, also can add a red chilli if you are really wanting to turn up the heat [I posted this recipe.]