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Chicken With Curry Peanut Sauce Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasChicken With Curry Peanut Sauce Recipe - Cooking Index

Chicken With Curry Peanut Sauce

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
4   Chicken thighs - boned
  Cut into 1/2-in pieces
2   Garlic cloves - chopped
1 tablespoon 15mlDry red curry paste - (or to taste)
1 cup 237mlThick coconut cream
1/4 cup 36g / 1.3ozRoasted peanuts - chopped, or
2 tablespoons 30ml- chunky peanut butter
2 tablespoons 30mlFish sauce - (nam pla)
2 teaspoons 10mlPalm sugar or brown sugar
2   Makrut - (kaffir lime) leaves, (fresh, frozen or dr
  Substitute - fresh citrus leaves
1   Thai basil leaves - (fresh)
1 teaspoon 5mlChopped fresh mint leaves
1   Fresh red chile - cut into slivers

Recipe Instructions

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. A

dd 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.

Cooking Light, Jan/Feb 1994, page 84


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