Chicken with Pomelo and coconut milk with satay

Here I am again after a little absence on the blog. As I told you, I have several projects on the go and I especially need to finish writing my 4th book (already!!) which will be released in October. I went back to Bangkok recently and tasted in a small street restaurant this recipe that doesn’t look like that, but is just absolutely delicious! I asked to be present at the making of it (I devoured it 3 times) and I have all the necessary elements to reproduce it identically. It is chicken cooked in coconut milk, with satay sauce and Thai chili paste, with roasted peanuts and fried onions. It’s a lot less heavy than it sounds, because there’s also pomelo, that big fruit that looks like grapefruit. It is even the main ingredient of the recipe. The dish is ready in a few minutes in the wok. The most time-consuming part is peeling the pomelo. I really enjoyed making it again in my kitchen and I found the flavors of the original dish. There is still room for the Thai cooking class on Saturday June 24th at 2pm (tomorrow!!) see HERE.

For 4 people : 

• 4 chicken thighs
• 20cl of coconut milk
• 100g of satay sauce
• 60g of Thai chili paste
• 900g pomelo flesh (peeled weight)
• 40g unsalted roasted peanuts
• 40g of fried onions (in jar)
• 20g of brown sugar
• 15g of nuoc mam

To serve

• fried onions, roasted peanuts, fresh coriander

First, open your pomelo. For this recipe, choose a yellow-fleshed pomelo. 

Today, satay sauce is easily available. It can also be homemade (see my recipe HERE), but for this dish, it’s just as easy with a ready-made one. 

Thai chili paste can be found under several brands. Here is one of the best known. Despite its name, it does not sting at all! So no fear, the final result is not at all spicy (yet I love when it stings!).