Ingredients
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6 tablespoons soy sauce
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2 tablespoons ground cumin
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3 tablespoons mild curry paste
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1 tablespoon ground turmeric
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2 garlic cloves, crushed
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4 tablespoons sweet chili sauce
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3 sticks lemongrass, finely chopped
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4 chicken breasts (130 g each)
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5 tablespoons peanut butter
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300 ml coconut milk
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2 fresh kaffir lime leaves or 4 dried kaffir lime leaves
Instructions
- Cut chicken breasts into 2 cm pieces.
- Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
- Add chicken and stir to coat well.
- Cover and refrigerate overnight (or during the day) to marinate.
- Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
- Discard kaffir lime leaves.
- Serve with coconut rice.