4 boneless, skinless chicken breasts, cut into strips
2 garlic cloves, crushed
2 tbsp groundnut (peanut) oil
juice of ½ lime
Thai fragrant rice and chopped fresh coriander (cilantro) to serve
For the peanut sauce
1 tbsp groundnut (peanut) oil
2 tbsp hot curry paste
1 tbsp brown sugar
3 tbsp chunky peanut butter
200ml/7fl oz/¾ cup coconut milk
1 Mix the chicken in a bowl with the garlic, oil and lime juice. Cover and chill in the refrigerator for 15 minutes.
2 To make the peanut sauce, heat the oil in a pan, add the curry paste, sugar and peanut butter and fry for 1 minute. Add the coconut milk and bring to the boil, stirring all the time. Reduce the
heat and simmer for 5 minutes.
3 Meanwhile, heat a wok or deep frying pan and, when hot, stir-fry the chicken in its marinade in batches for about 3–4 minutes until cooked.
4 Arrange the chicken on a mound of Thai fragrant rice. Pour the peanut sauce over the top and sprinkle with coriander.