Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Serves four. |
8 eaches | Chicken thigh cutlets |
¼ cup | Oil |
⅓ cup | Red curry paste |
400 cans | Coconut milk |
¼ cup | Fish sauce |
2 tablespoons | Sugar |
½ cup | Crunchy peanut butter |
1 each | Place chicken in baking dish,Brush with a tablespoon of oil,and bake in |
moderately hot oven for about 45 minutes or until chicken is tender, drain on absorbent paper. 2. Heat remaining oil in medium saucepan,add curry paste,stir over medium heat for 1 minute. 3. Stir in coconut milk,sauce,sugar and peanut butter; stir over medium heat until mixture boils and thickens. 4. Add chicken to coconut mixture, stir over heat for about 5 minutes until mixture is hot.
Submitted By FRED TOWNER On 10-16-94