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Chicken with Curry Peanut Sauce
Kategorie:
Anzahl: 6 servings
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2
4
2
1
1
1/4
2
2
2
1
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Essl.
Essl.
cup
cup
Essl.
Teel.
große
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Vegetable oil
Chicken thighs, boned
-cut into 1/2-in pieces
Garlic cloves, chopped
Dry red curry paste
-(or to taste)
Thick coconut cream
Roasted peanuts, chopped, or
-chunky peanut butter
Fish sauce (nam pla)
Palm sugar or brown sugar
Makrut (kaffir lime) leaves
-(fresh, frozen or dried)
-or substitute
-fresh citrus leaves
Handful Thai basil leaves
-(fresh)
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GARNISHES
1
1
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Teel.
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Chopped fresh mint leaves
Fresh red chile
-cut into slivers
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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 JÜ - PRODIGY GÜST CHEFS COOKBOOK
Stichworte: Thai, Chicken
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