Ingredients:
50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh fillets, cubed
100g/4oz creamed coconut, roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk
1/4 teaspoon salt
Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers. Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2-3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper. Add the chicken pieces to the wok and stir-fry for 3-4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm. Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes. Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.
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