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Chicken in Peanut Sauce
Gai Tua
Preparation info
4 to 6
Servings- Difficulty
Easy
Appears in
Published 1981
The original version of this dish uses whole, roasted peanuts that are pounded to a paste in a mortar. It is much easier to use peanut butter. I suggest the “chunky” kind; the peanut pieces add textural variety to the sauce.
Ingredients
| ginger, chopped | |
Method
In a food processor, process the ginger, garlic and curry paste until smooth. Add the coconut “Cream” and give the blade another few turns. Place the chicken in a bowl. Pour over the curry/cream mixture and marinate for 30 minutes. In a saucepan, boil the broccoli and green onions in just enough water to cover for 3 minutes. Drain well and place on a heated platter. In a wok, heat the oil and f