I love homey family dinners like turkey with mashed potatoes and gravy or roast beef with Yorkshire puddings and gravy. I love the feeling of warmth and love those kinds of meals bring to the table and I guess you could also say that I love gravy!
But I also love Asian cuisine and gravy isn't found in Asian cuisine very often. At least it hasn't been found in Asian cuisine until now!
Today's post is all much my take on an Asian "gravy". My gravy isn't a stock based gravy, it's coconut milk and peanut butter based sauce. And I'd probably suggest putting it on rice instead of mashed potatoes, but I think you could try it on anything you like. :)
Want to know my recipe? Read on to find it out!
1 can of coconut milk
1/2 cup smooth peanut butter
1/4 cup lime juice
2 teaspoons brown sugar
2 cloves of garlic, minced
1/4 cup of cilantro, plus extra for garnish if desired
2 tablespoons jalapeno pepper, finely chopped
1 1/2 lbs of chicken breasts, sliced into thin slices
1/4 cup peanuts, coarsely chopped for garnish if desired
Lime wedges, for garnish if desired
Salt and pepper
3 cups cooked brown rice
1. Preheat oven to 350 degrees.
2. Thread chicken onto 12 bamboo skewers and season with salt and pepper and place on a parchment paper lined baking sheet and bake until chicken is cooked through, about 20 minutes depending on thickness of chicken slices.
3. Now prepare your "gravy". Add coconut milk, peanut butter, brown sugar, garlic, and peppers to a small pot on the stove at medium heat. Cook until garlic begins to smell and mixture begins to bubble, stirring constantly. Remove sauce from the heat, add in the cilantro, and puree with an immersion blender. Stir in the lime juice and season to taste with salt and pepper.
4. Serve 1/2 cup brown rice covered in the sauce with two chicken skewers per person. Garnish with cilantro, peanuts, and lime wedges if desired. Enjoy!
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