Chicken With Curry Peanut Sauce

* Exported from MasterCook *

CHICKEN WITH CURRY PEANUT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad Appetizer
Chicken

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.


- - - - - - - - - - - - - - - - - -