Chicken With Curry Peanut Sauce

• 2 tablespoons vegetable oil
• 4 chicken thighs, boned, cut into 1/2-inch pieces
• 2 garlic cloves, chopped
• 1 tablespoon dry red curry paste (or to taste)
• 1 cup thick coconut cream
• 14 cup roasted peanuts, chopped or 2 tablespoons chunky peanut butter
• 2 tablespoons fish sauce (nam pla)
• 2 teaspoons palm sugar or 2 teaspoons brown sugar
• 2 kaffir lime leaves (makrut, fresh, frozen, or dried) or 2 substitute 1 large handful Thai basil
• 1 teaspoon chopped fresh mint leaves
• 1 fresh red chili pepper, cut into slivers

1. Preheat wok over medium-high heat.
2. Add oil.
3. When hot, add chicken; stir-fry until lightly browned.
4. Remove to a bowl; set aside.
5. Add garlic to wok and lightly brown.
6. Reduce heat and add curry paste; fry gently, stirring for 1 minute.
7. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.
8. Add fish sauce, palm sugar, lime leaves and the reserved chicken.
9. Simmer together for 3 minutes or until chicken is done.
10. Add the basil leaves; stir together for 30 seconds.
11. Serve hot, garnished with mint leaves and red chile slivers.

vegetable oil, chicken, garlic, red curry, coconut cream, peanuts, fish sauce, palm sugar, lime, mint leaves, red chili pepper

Taken from www.food.com/recipe/chicken-with-curry-peanut-sauce-501562 (may not work)