2 tablespoons vegetable oil
4 boneless chicken thighs, cut into 1/2" pieces
2 garlic cloves, chopped
1 tablespoon dry red curry paste, or to taste
1 cup thick coconut cream
1/4 cup chopped roasted peanuts, 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 handful Thai basil leaves (fresh)
GARNISHES:
1 teaspoon chopped fresh mint
1 fresh red chile, cut into slivers
Servings: 6
1. Preheat wok over medium-high heat. Add oil. When hot, add chicken; stir-fry until lightly browned. Remove to a bowl; set aside.
2. 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.
3. Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers.
4 boneless chicken thighs, cut into 1/2" pieces
2 garlic cloves, chopped
1 tablespoon dry red curry paste, or to taste
1 cup thick coconut cream
1/4 cup chopped roasted peanuts, 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 handful Thai basil leaves (fresh)
GARNISHES:
1 teaspoon chopped fresh mint
1 fresh red chile, cut into slivers
Servings: 6
1. Preheat wok over medium-high heat. Add oil. When hot, add chicken; stir-fry until lightly browned. Remove to a bowl; set aside.
2. 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.
3. Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers.
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