Chicken With Curry Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I'm not sure where I found this recipe - it's been in my files for a long time. I hope to try it soon. Ingredients:
2 tablespoons vegetable oil |
4 chicken thighs, boned, cut into 1/2-inch pieces |
2 garlic cloves, chopped |
1 tablespoon dry red curry paste (or to taste) |
1 cup thick coconut cream |
1/4 cup roasted peanuts, chopped or 2 tablespoons chunky peanut butter |
2 tablespoons fish sauce (nam pla) |
2 teaspoons palm sugar or 2 teaspoons brown sugar |
2 kaffir lime leaves (makrut, fresh, frozen, or dried) or 2 substitute 1 large handful thai basil |
1 teaspoon chopped fresh mint leaves |
1 fresh red chili pepper, cut into slivers |
Directions:
1. Preheat wok over medium-high heat.
2. Add oil.
3. When hot, add chicken; stir-fry until lightly browned.
4. Remove to a bowl; set aside.
5. Add garlic to wok and lightly brown.
6. Reduce heat and add curry paste; fry gently, stirring for 1 minute.
7. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.
8. Add fish sauce, palm sugar, lime leaves and the reserved chicken.
9. Simmer together for 3 minutes or until chicken is done.
10. Add the basil leaves; stir together for 30 seconds.
11. Serve hot, garnished with mint leaves and red chile slivers.
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