| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy, Seafood | Thai | Poultry | 6 | Servings |
INGREDIENTS
| 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 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) |
| 1 | ts | Chopped fresh mint leaves |
| 1 | Fresh red chile cut into slivers |
INSTRUCTIONS
GARNISHES 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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