“This versatile recipe also works well with strips of pork fillet or rump steak.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix the strips of chicken, ground coriander, chopped garlic, oil and honey. Cover with plastic wrap, chill and leave the chicken to marinate for 10min.
  2. To make the peanut sauce, heat the vegetable oil in a pan. Add the curry paste, sugar and peanut butter and fry for 1min. Add the coconut milk and bring the mixture to the boil, stirring all the time, then reduce the heat and allow to simmer for 5min.
  3. Meanwhile, heat a separate wok or large frying pan and stir-fry the chicken mixture (in batches if necessary) for 3-4min or until the meat is cooked, adding more oil if needed.
  4. Serve the chicken and peanut sauce with plain boiled rice. Garnish with cilantro.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: