These combinations are fabulous.  You can make it as spicy as you like but this recipe will be a medium hot.

Buy thighs (not legs)  more succulent,  from the butcher/supermarket, skin on. Then de-bone and remove the skin.

I make my own peanut butter. So simple and a lot cheaper (see previous recipes)

Servings

4

Cook:

20/30 mins

Prep. time:

10/15 mins

Difficulty:

Fairly Simples

Ingredients 12 chicken thighs boned and skinned

  • bunch of fresh coriander Chopped and save half for dressing and garnish
  • 2 sticks of lemongrass (hard stem removed)
  • 3 cloves of garlic (peeled and chopped)
  • 5 cm piece of ginger (peel off)
  • 2 limes (squeeze out juice)
  • 2 fresh red chillies chopped (deseeded if you prefer)
  • Dessert Spoon of brown sugar
  • 2 dash fish sace
  • sunflower/peanut oil
  • 400 mls. can coconut milk
  • 4 Tbsp natural peanut butter 
  • 1Tbsp Ketjap Manis
  • 1Tbsp brown sugar
  • 2 Tspoon sriracha hot sauce, optional 
  • 1  Small Aubergine peeled and chopped in cubes
  • jasmine rice (or Basmati)

Step by Step Instructions

Step 1

Chop up all the ingredients apart from the aubergine and the chicken and place in a blender. Save half the coriander.

Blend until smooth

Place the uncooked rice in a saucepan of water, season bring to the boil aand then simmer until cooked. Swill in cold water so as not to over cook. Microwave before serving.

Step 3

Add the chopped aubergine and sauté. Add the ingredients from the blender . Put in the peanut butter and the coconut milk. Stir until mixed well. Put the light down to low and simmer for 20 minutes.

Step 2

In a heavy bottomed pan put the oil in and add the pieces of chicken for 2/3 minutes until brown

Step 4

Place rice in the bottom of a bowl and place thre pieces of chicken in each bowl and then divide the sauce between each bowl.

Add fresh coriander leaves and squeeze a little lime juice in each bowl and serve.

Buen Provecho.