Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil 2 tb Fish sauce (nam pla)
4 Chicken thighs, boned 2 ts Palm sugar or brown sugar
- cut into 1/2-in pieces 2 Makrut (kaffir lime) leaves
2 Garlic cloves, chopped -(fresh, frozen or dried)
1 tb Dry red curry paste -or substitute
- (or to taste) -fresh citrus leaves
1 c Thick coconut cream 1 lg Handful Thai basil leaves
1/4 c Roasted peanuts, chopped, or - (fresh)
2 tb -chunky peanut butter

-------------------------GARNISHES------------------------------
1 ts Chopped fresh mint leaves - cut into slivers
1 Fresh red chile

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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