Cooking Recipe Chicken With Curry Peanut Sauce
Recipe Ingredients
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 ts
Chopped fresh mint leaves
1
Fresh red chile cut into slivers
Directions
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.