The mix of salty peanuts and sweet coconut rice will transport you to your favourite Malaysian restaurant no matter where you are in the world. The zing from fresh limes is something that takes humble peanut butter from spread to sauce. With or without the chilli this is sure to liven up any meal time.
1 cup long grain rice
½ can coconut milk (420ml size can)
1 lime, rind removed with a sharp knife
300gm skinless chicken thighs
2 heaped tablespoons peanut butter
½ can coconut milk
1 teaspoon soy sauce
Fresh or dried chilli (optional)
200gm Snow peas
- In a medium pot, combine rice, coconut milk, lime; rind only, and 2 cups of water. Season with salt and bring to the boil. Immediately turn down and cook, covered, for a further 10-12 minutes on very low heat. Set aside.
- Whilst rice is cooking, prepare chicken. Cut chicken into 3-4 strips per piece.
- In a small pot, combine peanut butter, coconut milk, soy sauce, chilli and mix well. Bring to the boil and turn down to simmer for 5 minutes or until thickened and reduced by one third. Remove from heat. Squeeze juice of lime into sauce and stir.
- Heat a fry-pan over high heat with a drizzle of oil. Add snow peas and stir-fry quickly for 1-2 minutes until bright green yet still crisp. Divide between serving plates.
- Return pan to the heat. Add chicken and season well with salt and pepper. Cook for 4-5 minutes each side, making sure it is cooked through. Add half the sauce to the pan and turn chicken to coat well.
- Divide rice between plates, top with chicken and pour over remaining sauce.
- Be very careful to keep an eye on the heat whilst cooking the rice. It is more likely to catch on the bottom with the addition of coconut milk.
- To ensure your rice does not stick together, rinse well in clean water and drain before cooking.
- Any kind of rice suitable for absorption method cookery can be used
- A pre-made satay sauce can be used in place of making your own
- Lemon can be used in place of lime
- If no fresh limes or lemons are available, omit from rice and use a teaspoon of vinegar in the sauce
- Chicken breast, white fish, beef or pork can be used
- Any type of green vegetable can be used