This is a print preview of "Chicken With Curry Peanut Sauce" recipe.

Chicken With Curry Peanut Sauce Recipe
by Global Cookbook

Chicken With Curry Peanut Sauce
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  Servings: 6

Ingredients

  • 2 Tbsp. Vegetable oil
  • 4 x Chicken thighs, boned cut into 1/2-in pcs
  • 2 x Garlic cloves, minced
  • 1 Tbsp. Dry red curry paste (or possibly to taste)
  • 1 c. Thick coconut cream
  • 1/4 c. Roasted peanuts, minced, Or possibly
  • 2 Tbsp. -chunky peanut butter
  • 2 Tbsp. Fish sauce (nam pla)
  • 2 tsp Palm sugar or possibly brown sugar
  • 2 x Makrut (kaffir lime) leaves (fresh, frzn or possibly dry) or possibly substitute fresh citrus leaves
  • 1 lrg Handful Thai basil leaves (fresh)
  • 1 tsp Minced fresh mint leaves
  • 1 x Fresh red chile cut into slivers

Directions

  1. PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add in oil. When warm, add in chicken; stir-fry till lightly browned. Remove to a bowl; set aside. Add in garlic to wok and lightly brown. Reduce heat and add in curry paste; fry gently, stirring for 1 minute. Add in coconut cream and peanuts; stir constantly till smooth, about 2 min. Add in fish sauce, palm sugar, lime leaves and the reserved chicken. Simmer together for 3 min or possibly till chicken is done. Add in the basil leaves; stir together for 30 seconds. Serve warm, garnished with mint leaves and red chile slivers.