The miserable weather lately has had me craving warm comfort food – and this is it as its best!
Serves 2
Ingredients
- 1/2 large red chilli, deseeded and finely chopped
- 1 inch piece of ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons red Thai curry paste
- 1 tbsp sesame oil
- 6 skinless and boneless chicken thighs cut into chunks
- 2 large roasted peppers, chopped into bite sized pieces
- 8 large chestnut mushrooms, chopped
- Small bunch of coriander, stalks roughly chopped (reserve half for the garnish)
For the satay sauce:
- 4 tbsp peanut butter
- 250ml chicken stock
- Juice of half a lime
- 1 tablespoon agave nectar
Directions:
1. To make the satay sauce add the peanut butter to the chicken stock and mix thoroughly. Add the lime juice and agave nectar. You want to achieve a ‘sweet, tangy’ combination so adjust the limejuice and agave nectar accordingly. Set aside.
2. Heat the sesame oil on a medium in a wok and add the ginger, garlic, chilli and curry paste. Mix thoroughly.
3. Add the mushrooms and stir-fry for a couple of minutes.
4. Add the peppers and chicken ensuring they are coated in the spice mix and fry until browned (but not fully cooked through – about 2 minutes).
5. Add the satay sauce to the wok, and cook on a simmering heat until the chicken is fully cooked (about 8 minutes) and the sauce has thickened.
6. Stir in half the coriander and use the rest as a garnish and serve.
