Chicken with Curry Peanut Sauce
| Yield: | 6 Servings |
| Categories: | Poultry |
| 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 |
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