Yield: 1 Servings
|1 pounds||Chicken; cut into strips|
|1 cup||Coconut milk|
|2 tablespoons||Red curry paste|
|1 tablespoon||Fish sauce|
|2 tablespoons||Peanut butter|
|2 tablespoons||Vegetable oil|
|10 \N||Sweet basil leaves or mint leaves; optional|
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