This is my version of Anneke’s stir fried chicken and vegetables in a coconut and peanut gravy. Goes really well with rice or noodles.
I used to use a whole chicken cut up into pieces. Now I used skinned and boned thigh fillets. The best part of the chicken in my view, and it suffers no flavour loss from being cooked without skin or bone.
Cut 4 thighs into pieces and marinate overnight if possible in lime juice, ginger, garlic, sambal (chilli) and lemongrass with a little fish sauce or soy, and a grind of pepper.
Prepare the vegetables: a combination of sliced onion, cabbage, celery, carrot, capsicum, eggplant, courgette, whole green beans, peas – whatever.
In peanut oil fry some trasi (shrimp paste) and stir in cumin and coriander and kaffir lime leaves
Before the spices start to burn toss in the meat and stir fry a couple of minutes before adding a tablespoon of crunchy peanut butter. (or ground peanuts)
Stir a bit then toss in the vegetables and sauté them for a minute or so before adding a cup of coconut cream. Time the additions so the chicken is properly cooked but the veges are still a bit crisp.
Serve with Rice or with Hokkien or Ramen noodles.