Chicken with Curry Peanut Sauce
So delicious!
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | each |
chicken thighs, boneless, skinless
boned, cut into 1/2 inch pieces |
*
|
| 2 | cloves |
garlic
chopped |
|
| 1 | tablespoon |
red curry paste
to taste |
*
|
| 1 | cup |
coconut cream
thick |
|
| ¼ | 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 | bunch |
basil
thai, fresh, handful |
*
|
| garnishes | |||
| 1 | teaspoon |
mint leaves
fresh |
*
|
| 1 | x |
hot chili peppers
fresh, slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
chicken thighs, boneless, skinless
boned, cut into 1/2 inch pieces |
*
|
| 2 | cloves |
garlic
chopped |
|
| 15 | ml |
red curry paste
to taste |
*
|
| 237 | ml |
coconut cream
thick |
|
| 59 | ml |
peanuts
roasted, chopped, or 2 tb chunky peanut butter |
|
| 3E+1 | ml |
fish sauce
(nam pla) |
|
| 1E+1 | ml |
palm sugar
or brown sugar |
* |
| 2 | leaves |
kaffir lime
fresh, frozen or dried, or substitute fresh citrus leaves |
* |
| 1 | bunch |
basil
thai, fresh, handful |
*
|
| garnishes | |||
| 5 | ml |
mint leaves
fresh |
*
|
| 1 | x |
hot chili peppers
fresh, slivered |
*
|
Directions
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.
