Chicken with curry peanut sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | Chicken thighs, boned cut into 1/2-in pieces | |
| 2 | 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 | Fresh red chile | |
| 2 | tablespoons | Fish sauce (nam pla) |
| 2 | teaspoons | Palm sugar or brown sugar |
| 2 | Makrut (kaffir lime) leaves (fresh, frozen or dried) or substitute fresh citrus leaves | |
| 1 | large | Handful Thai basil leaves (fresh) cut into slivers |
Directions
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