The title may be a mouthful, but it’s certainly a delicious one. I was inspired last weekend by feeling like something similar to satay, but wanting to make something different from the Asian dishes I usually cook. This recipe allowed me to combine a few of the recipes I make frequently, to produce a final product that was different to anything that I’ve made before. It’s very tasty – so comforting and filling, but fresh and colourful too.
Collect (for the peanut sauce)
- 1 shallot
- 2 garlic cloves
- 1 t ginger
- 3 chilies (less if you don’t want it as spicy)
- 1 T lemongrass
- 3 T peanut butter
- 1/2 c water
- 2 t brown sugar
- 1 t curry powder
- 1 t tamarind
- 1 T fish sauce
- 1 T soy sauce
- 1 t turmeric
- 1 t cumin
- a pinch of cayenne
Collect (for the soup)
- 1 c chicken stock
- 1 can coconut milk
- 1 bunch of vermicelli
- 1 kumara, diced
- 2 chicken breasts
- green beans
- capsicum
Collect (to garnish)
- 1/4 c peanuts
- coriander
- 2 spring onions
Create
- Combine all the ingredients for the peanut sauce into a medium pan. Fry for a few minutes.
- Avoid burning/sticking to the bottom of the pan by gradually adding the chicken stock, coconut milk and water if necessary.
- Add the kumara, and then add the chicken and stir until cooked.
- Simmer for approximately 20 minutes (or until the kumara is no longer rock hard).
- Add the beans, capsicum and any other vegetable you want and leave to sit for a further 10 minutes.
- Cook the rice noodles separately and add to the pan.
- Serve with peanuts, fresh coriander and chopped spring onion.