Chicken with curry peanut sauce

Yield: 6 servings

Measure Ingredient
2 tablespoons Vegetable oil
4 \N Chicken thighs, boned cut into 1/2-in pieces
2 \N Garlic cloves, chopped
1 tablespoon Dry red curry paste (or to taste)
1 cup Thick coconut cream
¼ cup Roasted peanuts, chopped, or chunky peanut butter
1 teaspoon Chopped fresh mint leaves
1 \N Fresh red chile
2 tablespoons Fish sauce (nam pla)
2 teaspoons Palm sugar or brown sugar
2 \N Makrut (kaffir lime) leaves (fresh, frozen or dried) or substitute fresh citrus leaves
1 large Handful Thai basil leaves (fresh) cut into slivers

GARNISHES

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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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