A wonderful Thai classic made low-carb. Very popular with kids because of the sweetness from the peanuts.
700 g chicken thighs
1 tbsp fresh ginger, minced
1 tsp turmeric
1 tbsp coriander seed
3 tbsp coconut oil or olive oil
½ tsp salt
400 g coconut cream or coconut milk
1 red chili pepper, deseeded and finely chopped
1 garlic clove, finely chopped
60 ml tamari soy sauce
8 tbsp peanut butter
Cut the chicken into bite-size pieces and place in a bowl or a plastic bag.
Mix ginger, turmeric, coriander and oil in a small bowl. Pour over the chicken and let marinate for 5-10 minutes.
While the chicken is marinating, mix the ingredients to the satay sauce in a small saucepan and bring to a boil.
Let simmer on low heat for 5–10 minutes until the sauce is of desired consistency. Pepper to taste and keep warm.
Heat a wok pan or a large frying pan and sauté the chicken. Salt and lower the heat to medium and fry a few more minutes until the chicken is thoroughly cooked. You can also tread the chicken pieces on a skewer and grill in the oven or barbecue them.
Serve the sauce and chicken with crushed peanuts. Broccoli goes well either on the side or added in the dish.