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Chicken a la Thailand
Crispness of crushed peanuts for who knows what reason perfectly fits with salty Asian meals, usually served with noodles and/or small meat pieces. The recipe contains unavoidable coriander leaves, aromatic and curative herbs.
Preparation
30 min
Portion for
6
Ingredients
Salad
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Crush peanuts, add soy sauce, curry, coconut milk, coriander and stir.
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Chicken filets rub with Vegeta, put in an oiled baking pan and sprinkle with prepared mixture of peanuts.
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Bake in an oven at 200oC for about 20 minutes.
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In the meantime, cucumbers cut longitudinally, take out seeds and cut into thin slices.
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Add soy sprouts, mint, onions, coriander, salt, oil, lime juice and stir well.
Advice
If you do not have fresh coriander leaves replace them with a parsley, and peanut oil you may substitute with some other quality oil like olive oil for example.
Serving
Warm meat serve with prepared salad.
