| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood, Vegetables | Thai | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken; cut into strips |
| 1 | c | Coconut milk |
| 2 | tb | Red curry paste |
| 1 | tb | Fish sauce |
| 2 | tb | Peanut butter |
| 1 | tb | Sugar |
| 2 | tb | Vegetable oil |
| 10 | Sweet basil leaves or mint leaves; optional |
INSTRUCTIONS
Method: Fry chicken in oil until brown. Use leftover oil in the frying pan to fry the curry over low heat for 2 minutes. Add coconut milk. Stir together. Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes (or until the meat is done). Place in serving dish. Sprinkle top with sweet basil or mint leaves. Recipe by: A friend from Thailand Posted to TNT Recipes Digest by Karla Sterrett <karlas@jps.net> on Apr 09, 1998
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