| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy, Seafood | Thai | Poultry | 6 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 4 | Chicken thighs, boned | |
| cut into 1/2-in pieces | ||
| 2 | Garlic cloves, chopped | |
| 1 | T | Dry red curry paste |
| or to taste | ||
| 1 | c | Thick coconut cream |
| 1/4 | c | Roasted peanuts, chopped OR |
| 2 | T | chunky peanut butter |
| 2 | T | Fish sauce, nam pla |
| 2 | t | Palm sugar or brown sugar |
| 2 | Makrut, kaffir lime leaves | |
| fresh frozen or dried | ||
| or substitute | ||
| fresh citrus leaves | ||
| 1 | Handful Thai basil leaves | |
| fresh | ||
| 1 | t | Chopped fresh mint leaves |
| 1 | Fresh red chile | |
| cut into slivers |
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. 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
A Message from our Provider:
“God makes it, we mess it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 114
Total Fat: 13.1g
Cholesterol: 74.7mg
Sodium: 294.5mg
Potassium: 265.8mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: <1g
Protein: 13.2g