Chicken With Curry Peanut Sauce

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
4		Chicken thighs - boned
		Cut into 1/2-in pieces
2		Garlic cloves - chopped
1 tablespoon	15ml	Dry red curry paste - (or to taste)
1 cup	237ml	Thick coconut cream
1/4 cup	36g / 1.3oz	Roasted peanuts - chopped, or
2 tablespoons	30ml	- chunky peanut butter
2 tablespoons	30ml	Fish sauce - (nam pla)
2 teaspoons	10ml	Palm sugar or brown sugar
2		Makrut - (kaffir lime) leaves, (fresh, frozen or dr
		Substitute - fresh citrus leaves
1		Thai basil leaves - (fresh)
		Garnishes
1 teaspoon	5ml	Chopped fresh mint leaves
1		Fresh red chile - cut into slivers

Recipe Instructions

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. A

dd 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.

Source:
Cooking Light, Jan/Feb 1994, page 84

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