Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   4                    chicken thighs -- boned cut into
                        -- 1/2-in pieces
   2                    garlic cloves -- chopped
   1      tablespoon    dry red curry paste -- (or to taste)
   1      cup           thick coconut cream
     1/4  cup           roasted peanuts -- chopped, or
   2      tablespoons   - chunky peanut butter
   2      tablespoons   fish sauce -- (nam pla)
   2      teaspoons     palm sugar or brown sugar
   2                    makrut -- (kaffir lime) leaves
                        -- (fresh, frozen or
                        -- dried)
                        -- or substitute
                        -- fresh citrus leaves
   1      large   hand  Thai basil leaves -- (fresh)
                        ***garnishes***
   1      teaspoon      chopped fresh mint leaves
   1                    fresh red chile cut into slivers

Preparation:

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.