One of the main characteristics of Indonesian cuisine is the wide use of peanut sauce.
The Netherland’s adopted peanut sauce as a common side dish through its former colonization of South East Asia.
A popular combination at Dutch fast food outlets is French fries with mayonnaise and peanut sauce.
Peanut sauce is also used in Chinese cooking, in India, the Philippines, Singapore, and Vietnam.
Peanut sauce has become part of the global cuisine, although it is mainly associated with Southeast Asian cuisine.
The main ingredients in peanut sauce are ground roasted peanuts, water and spices.
A typical recipe usually contains ground roasted peanuts along with coconut milk, soy sauce, tamarind, galangal, garlic and spices.
Peanut sauce has many uses. It is used as a dipping sauce, salad dressing with vegetables, poured over or mixed with meats.
Like This Thai Chicken with Linguini – The Recipe Uses A Peanut Sauce (includes recipe for sauce).
In the United States, many have a love of Asian food, and therefore use peanut sauce. But in the U.S. peanut sauce is typically made with peanut butter, either smooth or nutty.
1 cup creamy peanut butter
1 1⁄2 cups coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons garlic, minced
Salt, to taste
1⁄4 – 1⁄2 cup chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder
FOR THE CHICKEN
6 boneless skinless chicken breasts, cut into chunks
2 orange or yellow bell peppers, seeded, chopped
1/2 large red onion, chopped
1 lime or lemon, juiced
1 -2 tablespoon coconut oil, (peanut oil is fine)
Shredded coconut, toasted
Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
Remove from heat and cover, if will continue to thicken off the heat.
Heat some coconut oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
Add the peppers and onions. Stir-fry until the vegetables are lightly browned and the chicken is fully cooked, adding more juice as needed for moisture.
Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
Portion cooked rice into small bowls and ladle some chicken mixture on top of each portion. Drizzle with a bit more peanut sauce if desired.
Garnish with shredded toasted coconut, chopped cilantro, and chopped peanuts.
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