Chicken With Curry Peanut Sauce

Course : Curry
Serves: 6
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2 tablespoons vegetable oil
4 medium chicken thighs -- boned cut into 1/2-in pieces
2 cloves garlic -- 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 medium makrut -- (kaffir lime) leaves (fresh, frozen or dried) or substitute fresh citrus leaves
1 bunch Thai basil leaves -- (fresh)
1 teaspoon chopped fresh mint leaves
1 medium fresh red chile cut into slivers

Preparation / Directions:

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.

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