Chicken with Curry Peanut Sauce

Main Ingredient: Chicken Various Fish Peanut Butter Peanuts
Cuisine: Indian
Yield:

Chicken with Curry Peanut Sauce ingredients

2 T Vegatable oil
4 chicken thighs, boned cut into 1/2-in pieces
2 garlic cloves, chopped
1 T Dry red curry paste (or to taste)
1 c Thick coconut cream
1⁄4 c Roasted peanuts, chopped; OR
2 T -chunky peanut butter
2 T Fish Sauce (Nam Pla)
2 t 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)
Garnish-
1 t Chopped fresh mint leaves
1 Fresh red chile cut into slivers

Cooking Chicken with Curry Peanut Sauce

1. PREHEAT WOK OVER MEDIUM-HIGH HEAT.
2. Add oil. When hot, add chicken; stir-fry until lightly browned.
3. Remove to a bowl; set aside.
4. Add garlic to wok and lightly brown.
5. Reducei heat and add curry paste; fry gently, stirring for 1 minute.
6. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.
7. Add fish sauce, palm sugar, lime leaves and the reserved chicken.
8. Simmeri together for 3 minutes or until chicken is done.
9. Add the basil leaves; stir together for 30 seconds.
10. Serve hot, garnished with mint leaves and red chile slivers.