Peanut butter chicken

Peanut butter chicken

I've been making this dish for decades and it has slowly been adapted away from a recipe from a Thai restaurant that I cut out of a newspaper. It is also very easy to make when travelling as it doesn't require many ingredients and can also easily be made with tofu instead of chicken. It's basically chicken in a quick satay sauce.

Ingredients

500 g of chicken thighs, breasts or firm tofu, cut into bite sized slices or cubes

soy sauce to taste
1 inch piece of ginger, chopped finely

4 T sambal oelek

2 T of coconut oil
4 T of peanut butter, preferably natural
250 g of coconut milk
water to thin sauce

Chop the chicken into small cubes and marinate in ginger, soy sauce and sambal oelek. 

Fry the chicken or tofu in coconut oil for a few minutes. Next 4 big tablespoons of natural peanut butter and stir. Now add enough water to thin the sauce to a smooth texture. Add the coconut milk, about half a can, and then add sambal oelek and soy sauce to taste. Let simmer for about 20 minutes.