Zingy, spicy, nutty, creamy – 10 yrs in the making
1/4 cup crunchy peanut butter
1/2 cup coconut cream
Tbpsn lime juice
1/4 cup Jimmys Sate Sauce
Tbpsn sweet soy sauce
4 chicken thighs cut into strips
1 capsicum cut into slices
1 small carrot, julienned
1 onion, cut into wedges
2 crushed garlic cloves
1 lemongrass stalk, lower part only
Steamed rice and roasted peanuts to serve
Heat a wok over medium heat, add some sesame oil and fry the onion, carrot, capsicum and garlic together. When onion is soft, add the chicken strips and lemongrass stem, after firstly bashing and crushing to release flavour.
Meanwhile, whisk the first 5 ingredients for the sauce together until well combined. Once chicken is lightly golden, add this sauce and bring to the boil.
Reduce heat to low and simmer 15 minutes.
Serve on jasmine rice (steamed) and scattered with peanuts.
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