| 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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