Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 chicken thighs -- boned cut into -- 1/2-in pieces

  3. 2 garlic cloves -- chopped

  4. 1 tablespoon dry red curry paste -- (or to taste)

  5. 1 cup thick coconut cream

  6. 1/4 cup roasted peanuts -- chopped, or 2 tablespoons - chunky peanut butter

  7. 2 tablespoons fish sauce -- (nam pla)

  8. 2 teaspoons palm sugar or brown sugar

  9. 2 makrut -- (kaffir lime) leaves -- (fresh, frozen or -- dried) -- or substitute -- fresh citrus leaves

  10. 1 large hand Thai basil leaves -- (fresh) **garnishes**

  11. 1 teaspoon chopped fresh mint leaves

  12. 1 fresh red chile cut into slivers

Instructions Jump to Ingredients ↑

  1. Preparation : 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.

Comments

882,796
Send feedback