This is a simple recipe for probably one of the most delicious things I’ve ever made.
Maybe even in my top 10.
I enjoyed it so much I kind of wanted to eat it again the next day, but unfortunately we didn’t have any leftovers. That’s how yummy it was. I guess this is kind of a Thai inspired dish that totally rocked my tastebuds.
What you’ll need:
- “Mini filets” chicken breast pieces (at least 6)
- Coconut cream (one small carton, or 3/4 of a can of coconut milk)
- One small tomato
- One small red onion
- 3 cloves of garlic
- 1 inch piece of ginger
- A tablespoon of peanut butter (optional)
- Some green onions
- Cashew nuts
- Brown sugar
- Spices: Crushed chilli, curry powder, ground cumin, ground coriander, salt)
First, put your chicken slices into a plastic bag, and marinate in curry powder and some lime juice. Bit of sesame oil if you have some on hand.
In a small pot, heat some oil and add your chopped onion and chopped tomato. Cook on medium heat for about 5 minutes. Then add the ginger and garlic and spices, cook for another 5-10 minutes and when everything is soft and fragrant, toss into a blender or food processor and puree.
Transfer the puree back to the pot and add the coconut cream, the spoonful of peanut butter, and whatever else you feel like (some salt, soya sauce, sriracha sauce? Whatevs.)
Warm everything on medium heat and set aside to keep warm.
In a frying pan, add your cashews (I bashed mine up in the mortar and pestle first) and toss with some crushed chilli flakes and a drizzle of honey. Toast for a couple minutes.
Chop up your green onions.
Take the chicken out of the marinate and place on to metal skewers. On a grill, or BBQ or under the broiler cook the chicken.
Serve the chicken on a dish, pour on a generous helping of sauce, top with onions and cashews. Sprinkle with a little lime juice.
I also made a little broccoli noodle side-dish to go with it.