2 heaped tablespoons chopped fresh coriander, more for garnish
salt and pepper, to taste
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Method Prep:10min › Cook:20min › Ready in:30min
In a large wok, heat the oil and add the shallots, garlic and ginger. Cook and stir for a minute or two until shallots begin to soften. Add the chicken and brown on all sides. Stir in the soy sauce, peanut butter and the coconut milk. Add coriander and season.
Cover and simmer on a medium heat for 15 minutes until the chicken is no longer pink in the centre.
Just before serving, garnish with fresh coriander. Serve immediately.
To increase the spice of the dish, add one tablespoon of Thai red curry paste to the coconut milk.
This recipe also works great with turkey in place of the chicken.