Chicken With Peanut Sauce

Ingredients :

2.5 cm piece galangal, chopped

2 cloves garlic, chopped

2 tablespoons Fragrant Curry Paste

4 tablespoons coconut cream

450 g boneless, skinless chicken breast, cut into large pieces

3 shallots, chopped

4 tablespoons dry roasted peanuts, chopped

225 ml coconut milk

1/2 teaspoon finely chopped dried red chili

2 teaspoons fish sauce

freshly cooked broccoli, to serve

Method :

Using a pestle and mortar or small blender, pound or mix together galangal, garlic and curry paste. Mix in coconut cream. Place chicken in a bowl and stir in spice mixture; set aside for 1 hour. Heat a wok, add shallots and coated chicken and stir fry for 3-4 minutes.

In a blender, mix peanuts with coconut milk, then stir into chicken with chili and fish sauce. Cook gently for about 30 minutes until chicken is tender and thick sauce formed. Transfer to centre of a warmed serving plate and arrange cooked broccoli around.

Serves 4