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Chicken with Curry Peanut Sauce


So delicious!













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


2 tablespoons vegetable oil
4 each chicken thighs, boneless, skinless
boned, cut into 1/2 inch pieces
2 cloves garlic
1 tablespoon red curry paste
to taste
1 cup coconut cream
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
1 teaspoon mint leaves
1 x hot chili peppers
fresh, slivered



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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 17384% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 387mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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