Side Pannel
Chicken with Curry Peanut Sauce
Chicken with Curry Peanut Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
GARNISHES
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.
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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