Recipe - Chicken With Curry Peanut Sauce

2 tablespoon Vegetable oil
4 Chicken thighs, boned
cut into 1/2in pieces
2 Garlic cloves; chopped
1 tablespoon Dry red curry paste
(or to taste)
1 cup Thick coconut cream
One fourth cup Roasted peanuts, chopped; OR
2 tablespoon chunky peanut butter
2 tablespoon Fish sauce (nam pla)
2 teaspoon 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 teaspoon Chopped fresh mint leaves
1 Fresh red chile
cut into slivers

PREHEAT WOK OVER MEDIUMHIGH HEAT. Add oil. When hot, add chicken; stirfry
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini