Chicken With Curry Peanut Sauce
"I'm not sure where I found this recipe - it's been in my files for a long time. I hope to try it soon."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 4 chicken thighs, boned, cut into 1/2-inch pieces
- 2 garlic cloves, chopped
- 1 tablespoon dry red curry paste (or to taste)
- 1 cup thick coconut cream
- 1⁄4 cup roasted peanuts, chopped or 2 tablespoons chunky peanut butter
- 2 tablespoons fish sauce (nam pla)
- 2 teaspoons palm sugar or 2 teaspoons brown sugar
- 2 kaffir lime leaves (makrut, fresh, frozen, or dried) or 2 substitute 1 large handful Thai basil
-
Garnishes
- 1 teaspoon chopped fresh mint leaves
- 1 fresh red chili pepper, 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.
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Reviews
-
An amazing Thai curry. Spicy but not too,. Loved it
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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