| 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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