- 4 chicken thighs
- 20cl of coconut milk
- 100g of satay sauce
- 60g of Thai chili paste
- 900g pomelo flesh (peeled weight)
- 40g unsalted roasted peanuts
- 40g of fried onions (in jar)
- 20g of brown sugar
- 15g of nuoc mam
- fried onions, roasted peanuts, fresh coriander
Remove the skin and carefully remove the flesh.
Crumble it roughly without crushing it.
Remove the skin, bones and cartilage from the upper thighs.
Cut the flesh into pieces.
Then chop it as finely as possible.
Also chop the unsalted roasted peanuts.
Put a tablespoon of oil, the coconut milk and the chopped chicken in the wok over fairly high heat.
Add the satay sauce and Thai chili paste.
Stir all the time, scraping the caramelized sauce off the edge of the wok. The sauce should be creamy before adding the rest.
Add the pomelo, fried onions and chopped peanuts when the chicken looks cooked.
Pour in the brown sugar and the nuoc mam.
Mix again and cook for 2-3 minutes.