Categories: April

Ingredients

• 6 tbsp soy sauce
• 2 tbsp ground cumin
• 3 tbsp mild curry paste
• 1 tbsp ground tumeric
• 2 garlic cloves, crushed
• 4 tbsp sweet chilli sauce
• 3 sticks lemon grass, finely chopped
• 4 chicken breasts, cut into 2cm pieces
• 5 tbsp crunchy peanut butter
• 300ml coconut milk
• 2 fresh kaffir lime leaves
• chopped fresh coriander, to garnish

Directions

1. Combine the soy sauce, cumin, curry paste, turmeric, garlic, sweet chilli sauce and lemon grass in a bowl. Add the chicken and stir well. Cover and refrigerate for 6-8 hours or overnight to marinate.

2. Put the marinated chicken, peanut butter, coconut milk and lime leaves in a pan and cook over a low heat, stirring occasionally, for 20-25 minutes or until the chicken is cooked through. Garnish with coriander and serve with rice and steamed vegetables.

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