Name: Chicken with Spicy Peanut Sauce
Yield: Serves 4
Cuisine: Thailand
Ingredients: ¾ teaspoon freshly ground black pepper; 2–3 small fresh red or green Thai chillies, seeded and chopped; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons finely chopped fresh coriander; 2 teaspoons red chilli flakes; 3 tablespoons finely sliced shallots; 2 teaspoons sugar; 450 g (1 lb) boneless, skinless chicken thighs or 900 g (2 lb) unboned chicken thighs; 2 teaspoons light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 1½ teaspoons salt; 1 teaspoon sesame oil; 2 tablespoons coarsely chopped garlic; 2 teaspoons cornflour; 1 tablespoon groundnut (peanut) oil; 50 g (2 oz) roasted peanuts, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Peanuts play an important role in Thai cuisine. The peanuts (or groundnuts, goobers or, more accurately, legume seeds) are toasted, crushed and added to a variety of dipping sauces. So nicely have Thai cooks integrated peanut sauce into their cuisine that one food writer (Molly O’Neill) refers to it as ‘the Thai condiment that’s a genie in a bottle’. Every diner enjoys the delicious fruits of this Thai variation on the humble peanut theme.

Here, I have marinated the chicken in the C