Chicken with Curry Peanut Sauce
So delicious! 51
chicken thighs, boneless, skinless
boned, cut into 1/2 inch pieces
red curry paste
roasted, chopped, or 2 tb chunky peanut butter
or brown sugar
fresh, frozen or dried, or substitute fresh citrus leaves
thai, fresh, handful
hot chili peppers
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.