Summary

Ingredients

• 3 tablespoon oil
• 1 small onion (s), chopped
• 2 ½ cm ginger, fresher, peeled and chopped
• 1 clove garlic, chopped
• 500 g chicken, diced
• 1 teaspoon chili powder
• 2 tablespoon peanut butter, coarse
• 2 tablespoon chili sauce
• 100 g coconut cream (creamed coconut), rouhly chopped
• 300 ml water, hot
• 0.25 teaspoon ¼ salt

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Instructions

1. Let the wok get hot, add the oil to the wok, and let it get hot over medium heat. Put the onion, ginger and garlic in the wok and stir-fry for 2-3 minutes, but do not allow to brown.
2. Add the chicken, turn up the heat, and fry the meat for 3-4 minutes, browning it lightly. Then add the chilli powder, peanut butter and chilli sauce (I`ll use one made from 100% fresh chillies) and stir well. Then gradually add the creamed coconut to the wok and stir until it has melted. Be careful, the mixture will then be very thick and you have to be careful that it does not stick. Then gradually pour in the hot water and bring to the boil while stirring. Salt and let simmer for about 5 minutes until the sauce has thickened again.
3. It tastes very good with rice or Asian egg noodles.