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Here I am again after a little absence on the blog. As I told you, I have several projects on the go and I especially need to finish writing my 4th book (already!!) which will be released in October. I went back to Bangkok recently and tasted in a small street restaurant this recipe that doesn’t look like that, but is just absolutely delicious! I asked to be present at the making of it (I devoured it 3 times) and I have all the necessary elements to reproduce it identically. It is chicken cooked in coconut milk, with satay sauce and Thai chili paste, with roasted peanuts and fried onions. It’s a lot less heavy than it sounds, because there’s also pomelo, that big fruit that looks like grapefruit. It is even the main ingredient of the recipe. The dish is ready in a few minutes in the wok. The most time-consuming part is peeling the pomelo. I really enjoyed making it again in my kitchen and I found the flavors of the original dish. There is still room for the Thai cooking class on Saturday June 24th at 2pm (tomorrow!!) see HERE.
For 4 people :
- 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
To serve
- fried onions, roasted peanuts, fresh coriander
First, open your pomelo. For this recipe, choose a yellow-fleshed pomelo.
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.
Today, satay sauce is easily available. It can also be homemade (see my recipe HERE), but for this dish, it’s just as easy with a ready-made one.
Thai chili paste can be found under several brands. Here is one of the best known. Despite its name, it does not sting at all! So no fear, the final result is not at all spicy (yet I love when it stings!).
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.
In a few minutes the dish is ready. Do not overcook, as the pomelo will give off too much juice.
Pour into a dish, add some fried onions, peanuts and coriander. Serve immediately and enjoy with a spoon!
