Chicken with Curry Peanut Sauce

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	35 minutes

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Ingredients

2	tablespoons	vegetable oil
4 ea Chicken thigh		chicken thighs	boned, cut into 1/2 inch pieces
2	cloves	garlic	chopped
1	tablespoon	curry paste, red	to taste
1	cup	coconut cream	thick
1/4	cup	peanuts	roasted, chopped, or 2 tb chunky peanut butter
2	tablespoons	fish sauce	(nam pla)
2	teaspoons	palm sugar	or brown sugar
2	leaves	kaffir lime	fresh, frozen or dried, or substitute fresh citrus leaves
1	Handful	basil	thai, fresh

garnishes
1	teaspoon	mint leaves	fresh
1	x	hot chili peppers	fresh, slivered

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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Member Review

Picante Super Skillet Nachos

Excellent combination of Ingredients. Has great texture as finger food. Makes parties and social get togethers fun. Can be made as a "Fat-Free" dish. Just leave out the Avacado and use a Very Lean Ground Meat that has been drained and rinsed after cooking. Fat-Free ReFried Beans are easily found. An Excellent Cholesterol Free Dish also.

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