- 2 pounds ground chicken
- 3 tablespoons peanut butter
- 2 tablespoons curry powder
- 1 teaspoon sriracha pepper paste + more for serving (optional)
- 2 tablespoons soy sauce
- 1 lime
- 1 teaspoon Imperial Sugar Light Brown Sugar
- 3 tablespoons oil
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon ginger
- 3 Japanese eggplant
- 2 banana peppers
- 4 tablespoons fresh Thai basil
- 1 tablespoon fresh mint
- 3 cups rice (Basmati long grain)
- 5 cups water
- Toast 1 cup of rice in a dry, clean pan for about 10 minutes on medium heat. Be careful not to burn the rice.
- Turn off the heat and allow the rice to cool. For a more crunchy consistency, grind the rice in a food processor. For a finer consistency, use a coffee grinder (one that's reserved for spices, not coffee beans) to grind the rice.
- In a large bowl, combine the peanut butter, curry powder and for some heat, the sriracha. Continue mixing while carefully streaming the soy sauce and lime juice. Add chicken and smoosh together to marinade the meat well. This can be done a night ahead.
- Chop a medium onion and sautée in a bit of oil until translucent, golden in colour and fragrant, about 10 minutes. While the onions are browning, steam the rest of the rice. I prefer fluffy long-grain Basmati, but any kind you like will do. Rinse rice several times in a pot until the water is no longer cloudy. Add 3 cups water, a pinch of salt, cover with the pot lid and cook on medium heat until the water has been absorbed and the rice is steaming.
- Mince the garlic and ginger, then add to the browned onions. Add the chicken and break up with a wooden fork, making sure to incorporate well in the pan. It won't take long for the chicken to cook. Add the ground, toasted rice and gently mix to incorporate.
- Wash and slice the Japanese eggplants on the bias (looks pretty). De-seed and chop the banana peppers. Add both to the pan and gently heat. Shortly before serving, chop and add the fresh mint.
- Pile about 10-15 basil leaves on top of each other and roll as if making a cigarette (like in the old movies). Using a very sharp knife, finely slice across the roll, creating ribbons of basil. This technique is called the chiffonade and minimizes the bruising that usually happens with slicing/chopping basil.
- Fluff up the rice gently with a fork. Serve chicken over the fluffy rice, top w a dab of sriracha and a sprinkling of fresh basil.
- Go Paleo! Instead of rice, serve the chicken over crisp lettuce leaves.
This Thai Chicken in Peanut Basil Sauce recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.