Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
4 Chicken thighs, boned
- cut into 1/2-in pieces
2 Garlic cloves -- chopped
1 tb Dry red curry paste
- (or to taste)
1 c Thick coconut cream
1/4 c Roasted peanuts, chopped -- OR
2 tb -chunky peanut butter
2 tb Fish sauce (nam pla)
2 ts Palm sugar or brown sugar
2 Makrut (kaffir lime) leaves
-(fresh, frozen or dried)
-or substitute
-fresh citrus leaves
1 lg Handful Thai basil leaves
- (fresh)
-----GARNISHES-----
1 t Chopped fresh mint leaves
1 Fresh red chile
- cut into slivers
PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry
until lightly browned. Remove to a bowl; set aside. Add garlic to wok and
lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1
minute. Add coconut cream and peanuts; stir constantly until smooth, about
2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved
chicken. Simmer together for 3 minutes or until chicken is done. Add the
basil leaves; stir together for 30 seconds. Serve hot, garnished with mint
leaves and red chile slivers.
