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Name: Chicken with Curry Peanut Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c peanuts Roasted, chopped; 1 tb Dry red curry paste; 1 c Thick coconut cream; 2 Makrut leaves (kaffir lime); 2 tb Vegetable oil; 2 tb chunky peanut butter; 2 ts Palm sugar or brown sugar; 1 lg Handful Thai basil leaves; 2 tb Fish sauce (nam pla); 4 Chicken thighs, boned; 1 ts fresh mint leaves Chopped; 1 Fresh red chile; 2 Garlic chopped

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INGREDIENTS

1/4 c peanuts ; Roasted, chopped
1 tb Dry red curry paste
1 c Thick coconut cream
2 Makrut leaves ; (kaffir lime)
2 tb Vegetable oil
2 tb chunky peanut butter
2 ts Palm sugar ; or brown sugar
1 lg Handful Thai basil leaves
2 tb Fish sauce ; (nam pla)
4 Chicken thighs, boned
1 ts fresh mint leaves ; Chopped
1 Fresh red chile
GARNISHES
2 Garlic ; chopped

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 6

Calories: 286
Calories from Fat: 225 (79%)

Amt Per Serving		% DV

	Total Fat 25g	33 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 3.4g
Cholesterol 22.7mg		7 %
Sodium 566.1mg		20 %
Potassium 342.7mg		9 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 6.3g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 286

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