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Recipe by: mathisja
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See below ingredients and instructions of the recipe
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 substitute
-fresh citrus leaves
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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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