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.