Thai Peanut Chicken with Coconut Rice

Peanut Sauce

• 3 garlic cloves
• 30 g fresh root ginger, peeled, cut in round slices (2 mm)
• 40 g olive oil
• 400 g coconut milk
• 160 g peanut butter
• 80 g light soy sauce
• 80 g orange juice
• 80 g dark brown sugar
• 1 - 2 Tbsp sriracha sauce, to taste (see tip)
• 10 g sesame oil

Chicken, Rice and Vegetables

• 600 g water
• 350 g basmati rice
• 400 g coconut milk
• 20 g desiccated coconut
• 600 g chicken thighs, boneless and skinless, diced (1-2 cm)
• 200 g fresh baby sweetcorn, halved lengthways
• 200 g sugar snap peas, trimmed
• unsalted peanuts, roughly chopped, for garnishing
• fresh coriander leaves, roughly chopped, for garnishing