Pad Nam Tua
Thai 25mins plus marinating
4 Hot Poultry
Vegetables Nuts Main Course Thailand Asia
Boneless Chicken Breasts
Spring Onions, roughly chopped
teasp Ground Coriander
teasp Ground Cumin
teasp Ground Lemon Grass or 1
tbsp finely chopped Lemon Grass
1 teasp Dried Galangal or 1
tbsp finely chopped Galangal
tbsp finely chopped Garlic
tbsp finely chopped Ginger
teasp Chili Paste
tbsp Peanut Butter
tbsp Roasted Peanuts, crushed
tbsp Fish sauce
tbsp Palm or Brown Sugar
Remove the skin from the chicken and cut the flesh into 12mm/1/2
Place the lemon grass, galangal, dried chilies,
coriander, cumin (or contents of spice pack if using) onions, garlic, ginger, and chili
paste in a food processor and blend to a paste.
Place the chicken in a bowl, add the onion paste, mix well and set aside for 20 minutes.
Meanwhile blanch the broccoli in boiling water for 2 minutes. Drain well and set
Heat the peanut oil in a wok or large frying pan until hot, add the marinated
chicken mixture and stir fry 3 minutes until chicken goes opaque.
Add the coconut milk, peanut butter, crushed peanuts, fish sauce and sugar
and cook, stirring, for 3 minutes until sauce begins to thicken.
Add the blanched broccoli and simmer, stirring until heated through. Serve
Chicken Recipes | General
& Cooking Times