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Roasted chicken peanut coconut sauce, or Kai ob nam kati

If you are just getting started in Thai cuisine and are looking for easy recipes, this one is for you to try !

Serves 2.

2 chicken legs

2 tablespoons vegetable oil

Peanut-coconut sauce

2 tablespoons red curry paste

200 ml coconut cream 1 tablespoon coconut sugar 2 tablespoons soy sauce 3 tablespoons tamarind juice 2 tablespoons ground roasted peanuts

To garnish : coriander sprigs

Stir-fry chicken in a sauce pan with 2 tablespoons of vegetable oil, until the skin is golden. Put a lid on and cook on very low heat 20 minutes or until the chicken is cooked (temperature inside the chicken has to be 70° C). Remove chicken from the saucepan.

Deglaze the cooking juices with 2 tablespoons of coconut cream. Then add curry paste and dissolve it well. Add then the rest of the coconut cream.

Add the rest of the ingredients, mix well, then taste and adjust the seasoning, using more sugar, soy sauce or tamarind juice if necessary.

Lower the heat and dip the chicken into the sauce. Mix well to coat the chicken with the sauce. Reduce the sauce for an extra 3 minutes, stirring constantly (if you don't stir constantly, the sauce will burn), until the chicken is well coated.

Garnish with coriander sprigs. Serve immediately.

Variant: you can use a satay sauce, which is also a coconut and peanut sauce. It requires a little more ingredients but is easy to make.

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