Peanut chicken

Peanut 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 or firm tofu, cut into bite sized slices or cubes
1 inch piece of ginger, chopped finely
250 g of peanut butter, preferably natural
250 g of coconut milk
4 T sambal oelek
2 T of coconut oil
soy sauce to taste
water to thin sauce

Fry the ginger in the coconut oil in a sauce pan and then add the chicken or tofu and fry together for a few minutes. Then add the coconut milk and stir. Next add half a jar of natural peanut butter and stir. Now add enough water to thin the sauce to a smooth texture. Add sambal oelek and soy sauce and let simmer for about 20 minutes.