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