• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken with Curry Peanut Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 tb Vegetable oil
  • 4 Chicken thighs, boned
  • - cut into 1/2-in pieces
  • 2 Garlic cloves; chopped
  • 1 tb Dry red curry paste
  • - (or to taste)
  • 1 c Thick coconut cream
  • 1/4 c Roasted peanuts, chopped; OR
  • 2 tb -chunky peanut butter
  • 2 tb Fish sauce (nam pla)
  • 2 ts Palm sugar or brown sugar
  • 2 Makrut (kaffir lime) leaves
  • -(fresh, frozen or dried)
  • -or substitute
  • -fresh citrus leaves
  • 1 lg Handful Thai basil leaves
  • - (fresh)


1 ts Chopped fresh mint leaves
1 Fresh red chile
- cut into slivers

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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