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October 2018

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Chicken with Curry Peanut Sauce Recipe

Chicken with Curry Peanut Sauce recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken with Curry Peanut Sauce recipe  PDF


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.

Chicken with Curry Peanut Sauce recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
490 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Chicken with Curry Peanut Sauce recipe  PDF   Tilapia recipes RSS   Thumsb up

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