*  Exported from  MasterCook  *
 
                      CHICKEN WITH CURRY PEANUT SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
                         -----GARNISHES-----
    1       t            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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