Thai chicken with peanut butter, a fresh recipe for the Arab kitchen! A lovely change and a chance to try new dishes to serve at the table and delight the family.

Ingredients:

For marinating the chicken:

600 g boneless chicken, cut into cubes

1 tablespoon curry powder

1/2 teaspoon turmeric

1 teaspoon sugar

1 teaspoon red curry paste

4 tablespoons coconut milk

1 teaspoon salt

Peanut butter sauce:

1 tablespoon red curry paste

1/4 cup + 1 tablespoon peanut butter

2 tablespoons white sugar

1 tablespoon soy sauce

1 teaspoon salt

1 tablespoon vinegar

1/4 cup water

400 g coconut milk

Method:

In a bowl, combine the chicken, curry powder, turmeric, sugar, curry paste, coconut milk, and salt, and mix well.

Place the seasoned chicken mixture in the refrigerator for about 2 hours.

Meanwhile, prepare the peanut sauce.

In a pot over the heat, add the curry paste, peanut butter, sugar, soy sauce, salt, vinegar, and coconut milk.

Mix the sauce ingredients and stir until combined, then let it simmer for about 10 minutes over medium heat.

Meanwhile, thread the chicken pieces onto skewers and grill them in the oven on both sides for about 7 minutes, or until the chicken pieces are cooked through.

Serve the Thai chicken alongside cooked white rice and cucumber pieces or salad, and garnish with some crushed peanuts.

Thai chicken with peanut butter recipe by the chef and friend of the Shou Tabkhin Today website:

Um Taha Al-Hamwi

Click on Um Taha's name to visit her special page on our site and enjoy her recipes.

To prepare homemade falafel from Um Taha's kitchen, click on this link:

Homemade Falafel

To prepare one of the tastiest desserts from Um Taha's kitchen, here is the link: Maamoul Tart

For Um Taha's chocolate cookies recipe, click on this link:

Easy Chocolate Cookies

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Thai Chicken with Peanut Butter

Prep checklist

Cooking notes