I’m not a massive fan of peanut butter, I like it in savory stuff like this peanut chicken and curries, but I’m typically not someone who is frequently enjoying a peanut butter and jelly sandwich. It may be the fact that this peanut sauce is made with a good bit of coconut milk that makes me like it so much, since you already know I love anything coconut, but I can slather, top or drizzle this on anything, and I typically do. This sauce recipe typically makes enough that I have at least 1/4 cup or more leftover for the next day where I’ll use it to top some cold noodles, dress a salad, or just dip some cucumber slices into it. It’s good with anything.
While I’m am sure this is not an authentic (whatever that means, whole other discussion) peanut sauce, the combo of the coconut milk, peanut butter, funky fish sauce and lots of spice make this so good. Plus the additional texture combo with the toasted nuts and the bright note from the cilantro (I vote cilantro on everything) this recipe is right up my alley!
I’m typically not someone who is frequently enjoying a peanut butter and jelly sandwich.
Like I mentioned before, this sauce is good on anything, so if you’re not into the whole recipe just make the sauce, you won’t be disappointed. You can also substitute in some tofu or seitan for the chicken or even go all veg with some charred eggplant, which honestly sounds so, so good.
And last side note, make sure you use the fish sauce. You can always omit it if you’re going vegan here, and substitute in some liquid aminos, but it’s the ingredient that really makes it sing. You want that funky, salty, umami flavor in there so you don’t feel like you’re eating spicy peanut icing. Trust me, add in the fish sauce!
with cilantro, lime & coconut rice
- 4 Chicken Thighs
- Drizzle of oil
- Tablespoon Curry Powder
- 1/2 C Smooth Peanut Butter
- 1/2 C coconut milk
- 1/4 C water
- 1 clove garlic
- 1 tsp brown sugar
- 1 tsp chili paste
- 1/2 tsp soy
- 1/2 tsp fish sauce
- Juice of 1 Lime
- Toasted Peanuts
- Lime Wedges
- 1 C rice – medium or long grain would be best
- 1 C water
- 1/2 C coconut milk
- Pinch salt
First thing to do is get your chicken spiced up and marinating. Add you chicken parts, I prefer thighs, a drizzle of oil, curry power and a generous pinch of salt to a bag and mix around till everything is fully coated. Set aside while you get your peanut sauce together and your rice cooking.
Add the rice, water, coconut milk and salt to a small pot and cook like you would any regular pot of rice. Bring to a boil, turn the heat to low and simmer covered for 15-20 mins.
Now, for the best part, the peanut sauce! Add all your sauce ingredients to a bowl or blender. I recommend the blender since it makes things much, much easier. Mix all together until smooth. Test for seasoning and adjust as needed, add more spice if you like, more acid, more salt. Make sure it tastes good.
Now you can get you chicken cooking, I used a grill pan here, whatever you do you want to make sure you get some good color on your chicken, and that means high heat. Grilling outdoors is a great option, it’s too cold here for that, so I stuck with a grill pan indoors but you can just as easily use a cast iron pan, or your oven’s broiler. Use whatever you like just make sure to get it slightly charred.
Once everything is all cooked you can go ahead and plate it up. A few spoonfuls of rice, a nice bit of your chicken and then be generous with the sauce. Sauce on everything. Sprinkle some toasted peanuts and cilantro on top and serve with some lime wedges. Eat up!