Chicken With Curry Peanut Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
4: Chicken thighs, boned cut into 1/2-in pieces
2: Garlic cloves, chopped
1 tbsp: Dry red curry paste, or to taste
1 cup: Thick coconut cream,
1/4 cup: Roasted peanuts, chopped, OR
2 tbsp: -chunky peanut butter,
2 tbsp: Fish sauce, nam pla
2 tsp: Palm sugar or brown sugar,
2: Makrut, (kaffir lime) leaves (fresh, frozen or dried) or substitute fresh citrus leaves
1 large: Handful Thai basil leaves, fresh
GARNISHES
1 tsp: Chopped fresh mint leaves,
1: Fresh red chile cut into slivers,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry