Heat oil, saute onion and garlic until soft. Add peanut cream, plus salt, mixed herbs and flour. Slowly fold in coconut milk. Add chicken and kaffir lime leaves. Cover and simmer over low heat until meat is cooked.
Serve with long grain rice. Really tasty.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
Related Recipes:
Kiwi Salad with Coconut Ice CreamCoconut ice cream Open the coconut, collect the milk, remove the flesh from the shells and grate. Pour boiling...
Chicken in Spicy Coconut MilkTo make the coconut milk, open the coconut, scoop out the flesh, break into pieces, and blend in a hand...
Shrimp Loaf with Coconut Peanut DipFor the shrimp patties with coconut-peanut dip, first cut the peeled shrimp into small cubes. Stir the...
Tofu Skewers with Peanut Curry SauceFor the Tofu Skewers with Peanut Curry Sauce, first place all ingredients in a blender for the peanut sauce...
Indonesian Chicken with Peanut SauceFor the Indonesian Chicken with Peanut Sauce, mix well all the ingredients for the marinade. Place chicken...
Coconut Cherry CloudFor the coconut biscuits, separate the eggs and beat the egg whites with the lemon juice and a pinch of salt...
Coconut SticksCoarsely chop the milk cooking chocolate and melt in a hot water bath. Let the whipped cream bubble up and...
Fish with Peanut SauceFor the breading, chop the onion and garlic very finely. Mix with the remaining ingredients. Coat the fish...
Devil’s Food CakeFor the devil’s food cake, first beat the margarine and sugar heartily, stir well with the eggs. Sift...
Bombay CurryCut meat into 3 cm cubes. Heat ghee or oil in a pot. Sauté onion until al dente. Add chilies, ginger, garlic...