Title: Chicken with Curry Peanut Sauce
Categories: Thai Poultry
Yield: 6 Servings

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
2	tb	-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 subs
1	lg	Handful Thai basil leaves (fresh)
GARNISHES
1	ts	Chopped fresh mint leaves
1		Fresh red chile cut into slivers

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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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