Peanut Sauce
- serving for 3-4
- 1+4 hours
- oven, saucepan, blender
For Chicken Marinade
Ingredient
chicken thighs 600 g
Marinade
coconut milk 30 ml
grated garlic 4 cloves
minced ginger 1 tbsp
dark soy 1 tbsp
Garam masala 1 tbsp
ground cumin 1 tbsp
lime juice 0.5 pc
honey 1 tbsp
chilli oil 1 tbsp
For Dip
Ingredient
peanuts/smooth peanut butter 200 g
dark soy 2 tbsp
minced garlic 4 cloves
minced ginger 1 tbsp
rice vinegar 2 tbsp
honey 2 tbsp
coconut milk 370 ml
chilli oil 2-3 tbsp
Directions
Mix marinade and marinade the chicken thighs for at least 4 hours
Skewer chicken and barbecue
Roast the peanuts at 200c for 5 mins then blend until paste forms
Add the peanut paste to a saucepan with the remaining dip ingredients and simmer for 10-15 mins on medium heat
Serve with lime wedges, sesame seeds and coriander
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman