For 4 persons
500g chicken fillet
200g red curry paste
3 cans of coconut milk 250 ml each
200 g of lemon – grass ground
2 tablespoons roasted peanuts, unsalted, coarsely chopped
1 tablespoon crushed garlic
2 tablespoons fish sauce
2 tablespoons soy oil
An entry or a spicy accompaniment
1.Cut the chicken into thin slices. Prepare a marinade by mixing lemongrass grounded with 50 g of red curry paste, ½ can of coconut milk, fish sauce, pepper and sugar and put the chicken to marinate for half an – hour
2. For the peanut sauce, heat oil in a wok and let it brown the garlic. Put the red curry and peanuts and mix together, then add the rest of coconut milk. Season with fish sauce, pepper, salt and sugar.
3. Remove chicken from marinade and leave to drain. Thread chicken pieces on skewers and fry them or grill them goldbrown. Arrange the skewers on a platter, drizzle a little sauce and serve remaining sauce separately.
