CHICKEN IN THAI PEANUT SAUCE

• porsi: 4

Bahan-bahan

2 tbsp coconut oil

6 chicken thighs, bones and skins

removed, cubed

1 onion, chopped

2 red peppers, deseeded and sliced

1 head of broccoli, cut into florets

120g baby spinach

For the sauce:

120g natural peanut butter

4 tbsp soy sauce

Juice of 1 lime

2 tbsp Thai red curry paste

1 tbsp rice wine vinegar

2 garlic cloves, crushed

1 x 3cm piece of fresh ginger, peeled and grated

180mI water

To serve:

Rice

Fresh coriander, chopped

Spring onions, chopped

Red chillies, chopped (optional)

Petunjuk

1 Whisk together all of the ingredients for the sauce in a bowl and set aside.

2 Melt the coconut oil in a large wok or pan over a medium-high heat. Add the chicken and cook for 6-8 minutes until browned on all sides. Transfer to a plate and set aside.

3 Add the onion, peppers and broccoli to the same wok and cook for 4-5 minutes until beginning to soften.

4 Return the chicken to the wok and pour in the sauce. Bring to a boil, then reduce the heat and add the spinach. Simmer for 3-4 minutes until the chicken is completely cooked through and the spinach is wilted.

5 Serve over rice with some fresh coriander, spring onions and sliced chillies, if desired.