2 large chicken fillets, washed, trimmed and cut into small pieces
1 red pepper deseeded and cut into small pieces/cubes
1 large red chilli with seeds, finely chopped
1 medium onion, finely cubed
3 tablespoons peanut oil
3 heaped tablespoons crunchy peanut butter
1 can coconut milk (light or full fat)
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lime juice
Thai style sticky rice for 3
3 wedges of lime to garnish
1- Put the rice on according to the packet instructions.
2- Heat a wok or large pan over a high heat.
3-Add the peanut oil and coat the whole wok by moving it around.
4- Add the chicken pieces and fry until cooked through.
5- Add the onion, peppers and chilli and fry lightly for a few minutes.
6- Add 3 heaped tablespoons of crunchy peanut butter - I put as much as I possibly can on each spoonful.
7- Allow the peanut butter to melt slightly before adding the coconut milk.
8-Add the 2 tablespoons of fish sauce, soy sauce and lime juice.
9-Turn the heat down and stir everything together until it mixes well and the sauce thickens slightly.
10-Serve in warmed bowls with the Thai-style rice and garnish with a lime wedge.
Tips and Tricks:
Lidl do a great crunchy peanut butter at a low price.
Also, if you don't want to break the bank, many of these ingredients are much cheaper at an Asian store. There are some great ones in and around Capel street in Dublin. Asda is another good source of low-cost ingredients.
To measure and serve the rice, I use an IKEA ramikin. This full is enough for three people. To serve, I drain the rice in a sieve, put it back into the warm saucepan to help evaporate excess moisture, then spoon it into the ramikin and pack it tight. Place your warm bowl over the ramikin and then flip it upside down. Carefully remove the ramikin to reveal your rice sculpture.
If you find your rice is done before your satay, just turn it off and let it sit in the warm water until you are ready for it.
I am not sure if this freezes well as none of it has ever made it that far :-/