Thai Chicken Ribs with Homemade Peanut Sauce & Rice
Move over chicken wings, make way for the Curious Cuts Chicken Ribs (aka chicken spare ribs). These have tender white meat, on the bone and a touch of skin. Best cooked on the BBQ or roasted.
INGREDIENTS
- 2 packets Curious Cuts Chicken Ribs (approx. 1 kg)
- 1/2 bunch coriander
- 2 garlic cloves
- 15 g fresh ginger
- 2 tbsp fish sauce
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 tbsp sweet chilli sauce
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 3 tbsp grapeseed oil
- Juice of 1/2 lime
- 1 ½ cups white rice
- 1 tbsp fried eschallots (optional)
- 1 tsp black sesame seeds (optional)
Peanut Sauce:
- 1/2 cup/ 60 g salted peanuts
- 1/2 tbsp red curry paste
- 1/2 cup/ 125 ml coconut cream
- 1 tbsp light soy sauce
- 1/2 tbsp sweet chilli sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp fish sauce
- 1/2 tbsp honey
- Juice of 1/2 lemon
METHOD
- Preheat the oven to 220°C. Wash the coriander, pick leaves and set aside, finely chop the stalks.
- Peel the garlic and the ginger and finely chop. To make the marinade; add garlic, ginger and coriander stalks to a large mixing bowl along with the fish sauce, turmeric, cumin, sweet chilli, soy sauce, rice vinegar, 2 tbsp of the grapeseed oil and the juice of half a lime.
- Place the ribs in the bowl, coat well and marinate for at least 10 mins. Place ribs on a baking tray and cook in the oven for 30 mins until golden brown.
- Make the peanut sauce; in a small pot on high heat, add 1 tbsp of grapeseed oil then toast the peanuts for a minute. Add the curry paste and cook for about 2 mins while stirring, until darker and sticky, then add the coconut cream. Bring to the boil and reduce heat to low. Add the remaining ingredients (except lemon juice) and simmer for 10 mins. Transfer to a blender (or food processor) then add the lemon juice and blitz into a smooth sauce. Add a splash of water if necessary to loosen.
- Cook the rice as per packet instructions.
- Serve chicken ribs with homemade peanut sauce, rice and the juices from the baking tray. Garnish with fresh coriander leaves, fried eschallots and sesame seeds.
Serves: 4
Cook Time: 30 mins
