From those of you who came to the BBQ last saturday I know you’ve been sitting there patiently waiting for me to post this recipe up. It has arrived, at long last!!! I wasn’t trying to torture anyone with the wait, it’s just I know that a certain friend of mine may or may not be having a BBQ tomorrow & I can’t let hers be better than mine. Teasing, Alex… x
Sunday is cook day & I figured since I was already sat in front of the computer thinking of recipes to butcher & making my shopping list, that I would share this gem. Mel actually improvised this recipe almost two years ago for us on valentines day. He proudly led me into the dinning room where he’d set the table, lit candles & opened a bottle of wine, all the while wearing this massive stupid grin on his face. For a man who doesn’t like to celebrate birthdays, anniversaries or silly romantic holidays, I was weak at the knees. I then received the news that I was having an MRI done on both knees, this was his gift to me. My knees stopped being weak. I protested, I always protest when it comes to doctors & tests. I think I behaved a little like a spoilt brat. Back then he used to put up with my tantrums, these days I have to behave, hehe. Long story short, it was the most amazing gift coming from him, he’s got a very odd way of showing he cares but he definitely took the cake with this one.
Considering the wonderful experience I had of this recipe the first time round, I asked him to make it again for me for my birthday…. & now we’re sharing it with everyone else.
– 1.5 cups peanuts
– 1 cup chicken stock
– 2 tbs sweet soya sauce
– 1 tbs sugar
– 1 tbs tamarind pulp
– 1 tbs butter
– 3 tbs olive oil
– 3 garlic cloves
– 3 onions, diced
– 2 lemon grass stalks
– 1 tbs fresh ginger
– 1 tbs coriander
– 1 tbs red curry paste
– 3 tbs peanut butter
– 400ml coconut milk
– 1/2 lemon, juiced
– 1/2 lime, juiced
1. saute the onions on medium-low heat with a tablespoon of butter until they are soft & translucent, about 10 minutes.
2. add garlic, lemongrass, ginger & coriander & continue to saute for an additional 3 minutes.
3. add the tamarind paste, sugar, peanut butter, sweet soya sauce, lemon juice, lime juice & red curry past, turn the heat up to medium & cook for a further five minutes.
4. add the peanuts, chicken stock & coconut milk & continue to cook until the sauce has reached the desired level of thickness.
5. remove the lemon grass before serving.
1. dissolve one chicken bouillon cube in 3 cups of hot water & allow it to cool.
2. cut chicken into cubes & skewer them.
3. place the skewered chicken into a container & pour in the broth, allow to soak over night.
4. drain the liquid, season with salt & pepper & place on the bbq.
1. If you wish to exclude the bbq or skewers from the recipe, the chicken can be prepared in any other way one desires & just add the sauce later.
….for more recipes from us, check out our archives.