Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken; cut into strips |
1 cup | Coconut milk |
2 tablespoons | Red curry paste |
1 tablespoon | Fish sauce |
2 tablespoons | Peanut butter |
1 tablespoon | Sugar |
2 tablespoons | Vegetable oil |
10 \N | Sweet basil leaves or mint leaves; optional |
Method:
Fry chicken in oil until brown. Use leftover oil in the frying pan to fry the curry over low heat for 2 minutes.
Add coconut milk. Stir together.
Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes (or until the meat is done). Place in serving dish. Sprinkle top with sweet basil or mint leaves.
Recipe by: A friend from Thailand Posted to TNT Recipes Digest by Karla Sterrett <karlas@...> on Apr 09, 1998