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Ingredientes
- 2 Tbsp. Vegetable oil
- 4 x Chicken thighs, boned cut into 1/2-in pcs
- 2 x Garlic cloves, minced
- 1 Tbsp. Dry red curry paste (or possibly to taste)
- 1 c. Thick coconut cream
- 1/4 c. Roasted peanuts, minced, Or possibly
- 2 Tbsp. -chunky peanut butter
- 2 Tbsp. Fish sauce (nam pla)
- 2 tsp Palm sugar">sugar or possibly brown sugar">sugar
- 2 x Makrut (kaffir lime) leaves (fresh, frzn or possibly dry) or possibly substitute fresh citrus leaves
- 1 lrg Handful Thai basil leaves (fresh)
- 1 tsp Minced fresh mint leaves
- 1 x Fresh red chile cut into slivers
Direcciones
- PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add in oil. When warm, add in chicken; stir-fry till lightly browned. Remove to a bowl; set aside. Add in garlic to wok and lightly brown. Reduce heat and add in curry paste; fry gently, stirring for 1 minute. Add in coconut cream and peanuts; stir constantly till smooth, about 2 min. Add in fish sauce, palm sugar, lime leaves and the reserved chicken. Simmer together for 3 min or possibly till chicken is done. Add in the basil leaves; stir together for 30 seconds. Serve warm, garnished with mint leaves and red chile slivers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 177 | 54% |
| Total Fat 20.33g | 25% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.18g | |
| Cholesterol 25mg | 8% |
| Sodium 545mg | 23% |
| Potassium 202mg | 6% |
| Total Carbs 29.25g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 27.25g | 18% |
| Protein 7.93g | 13% |
