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Thai coconut and white cabbage chicken with peanuts

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Ingredients for 4 servings:

  • 300 g chicken, chopped
  • 1,000 g white cabbage, sliced
  • 400 ml coconut milk from the can
  • 40 g peanuts
  • 1 tbsp peanut butter
  • 1 pinch(s) coriander powder
  • 2 tbsp oil (soybean oil)
  • 2 tbsp sesame oil
  • 2 tbsp rice wine
  • 1 dash of Worcestershire sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely chop the onions, cabbage, and chicken. Sauté in a pan or wok with oil and rice wine (approx. 10 minutes) until golden brown. Then add the coconut milk, coriander, salt and pepper, peanuts and/or 1 tablespoon of peanut butter, and a dash of Worcestershire sauce. Season to taste and simmer for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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