Chicken with Curry Peanut Sauce

35 minutes Prep: 15 minutes Cook: 20 minutes

173 calories per serving view nutrition facts

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2	tablespoons	vegetable oil
4 ea Chicken thigh		chicken thighs	boned, cut into 1/2 inch pieces
2	cloves	garlic	chopped
1	tablespoon	red curry paste	to taste
1	cup	coconut cream	thick
1/4	cup	peanuts	roasted, chopped, or 2 tb chunky peanut butter
2	tablespoons	fish sauce	(nam pla)
2	teaspoons	palm sugar	or brown sugar
2	leaves	kaffir lime	fresh, frozen or dried, or substitute fresh citrus leaves
1	Handful	basil	thai, fresh

garnishes
1	teaspoon	mint leaves	fresh
1	x	hot chili peppers	fresh, slivered

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.

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Serving Size 67g

Amount per Serving

Calories 173 84% of calories from fat