This dish is easy and delicious. Apart from the time in the marinade, it is quick to cook as well. Dare to try something new 😊
I love this dish because it is similar to the Persian stew called fesenjan. We make fesenjan with walnuts, and this dish contains peanut butter. The excellent taste is created by mixing several different sauces and purees from Asia, such as Ketchup manis or red curry paste. But – these are in small jars and are eaten like butter in our household, as we say in Swedish. Your nearest grocery store has all the ingredients. The marinade and the sauce contain the same ingredients, with a few exceptions.
The sauce goes well with meat and chicken, either made in the way described here or if you barbeque meat or chicken. The most important part is the marinade and how long you marinate the beef or chicken. You can marinate for 6 – 24 hours; the longer, the more flavor.
You can cook this dish with chicken fillets as well. But here, I have chosen to do it with skin- and boneless chicken thigh.
Ingredients for 2 servings:
3 – 4boneless, skinless chicken thighs
1 dl (100 ml) coconut milk
60 g peanut butter
20 g brown sugar
30 g red curry paste
1 tablespoon ketchup manis (Ketjap manis)
1 tablespoon fish sauce or oyster sauce
1 teaspoon sea salt.
The sauce:
300 g (300 ml) of coconut milk
120 g peanut butter
1 tablespoon fish sauce or oyster sauce
1 tbsp ketchup manis
1 tablespoon brown sugar
1 tablespoon red curry paste
1 teaspoon crushed garlic (can be excluded)
0.5 teaspoon sea salt
Method
- Mix all the ingredients for the marinade in a bowl. Add the chicken pieces and make sure that the marinade covers the chicken adequately – cover with plastic wrap and store in the fridge for 6 – 12 hours. The longer, the better. The easiest way is to do it overnight.
- Mix all the ingredients for the sauce in a saucepan. Whisk so that everything mixes well. Bring to the boil and then simmer for about 5 minutes or until you have the desired consistency. Set it aside.
- Heat a pan with 1 – 2 tablespoons oil, fry the chicken pieces for 3 minutes on each side if you use whole chicken thigh fillets; for example – if you have other chicken parts and cut them into smaller pieces, the frying is much faster. It should not be “finished” at this stage. Then set it aside.
- Pour the finished sauce into the frying pan and whisk around to get all the good flavors accumulated there.
- Add the chicken pieces and simmer for a few minutes. If you use whole chicken thigh fillets, the internal temperature needs to be 161° Fahrenheit – then it’s done.
Serve with basmati rice, tomatoes, and a little parsley as decoration.
Enjoy!
