sf said:cathyxyz said:Wayne Boatwright wrote:
<snipping>
Quoted message said:Sounds like a good one! What did you serve it with?
Seems many recipes I see for this call for smooth peanut butter which I
don't like. I would also be inclined to use crunchy peanut butter.
We love peanut sauce with chicken. We cut up the (skinless) chicken into
bite size pieces and soak in some EVOO, garlic and a bit of ginger for
an hour or two. Then we put the chicken on skewers to make kebabs (sp)
and then do them on the braai.... very, very good. We do normally use
smooth peanut butter, but I am sure crunchy would be just as nice. We
always use brown sugar, BTW.
What's your recipe? Please post!
Well, we usually use 4 chicken breasts, then marinate them in about a
teaspoon of crushed garlic, and a teaspoon of minced ginger and some
EVOO - enough to coat the chicken. Bit of guesswork, usually. This is
enough for 3 of us. One little tip if you are going to use wooden
skewers over a charcoal grill: soak the skewers in water while the
chicken is marinating, before putting the chicken (or whatever) onto
them. It stops them burning if the flames "flare up" now and again.
Nothing more irritating than the skewer breaking up while you are trying
to eat your chicken 😉
As for the peanut sauce, here is recipe (that is similar to Mr Lib's)
but we use it as a "base":
45ml/3 tbsp vegetable oil
15ml/ 1 tbsp chopped garlic
1 small onion chopped
3-4 red chillies, crushed and chopped (we sometimes use red curry paste
here)
3 kaffir lime leaves, torn
1 stalk lemon grass, bruised and chopped
5ml/1 teaspoon medium curry paste (don't always use this if we have used
the red curry paste instead of chillies)
250ml/1 cup coconut milk
1.5cm/1/2in cinnamon stick
75g/3oz (crunchy) peanut butter
45ml/3 tbsp tamarind juice
30ml/2 tbsp fish sauce
30ml/ tbsp palm sugar (if you don't have palm sugar, use brown sugar)
juice of 1/2 lemon
Next, heat oil in a wok or large frying pan and add the garlic and onion
- cook until it softens.
Then add the chillies or chili paste, kaffir lime leaves, lemon grass
and the medium curry paste (if you are using that too). Cook this for
about 2 minutes.
Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice,
fish sauce, palm sugar and lemon juice.
Then reduce heat and simmer, (about 15-20 mins) stirring until it
thickens and to make sure it doesn't stick to the bottom of the pan.
That's it.
A few things we have noticed: We are very careful with the tamarind. We
usually get it in "concentrate" form and that is very strong - you don't
want it to "overpower" the other flavours. We also add ground and/or
fresh chopped coriander, but that is up to you. Also you can vary the
amount of chillies or red curry paste according to how "hot" you like
your sauce.
--
Cheers
Cathy(xyz)
