This is a fabulous recipe. You could also do a tortilla soup, quiche or fritatta with the leftover chicken meat.
Chicken with Peanut Curry
2 tb Oil
4 Chicken thighs, boned, cut into medium pieces
2 Garlic cloves, chopped
1 tb Red curry paste (or to taste)
1 c Coconut cream (not sweetenend)
1/4 c Roasted peanuts, chopped
2 tb Peanut butter
2 tb Fish sauce
2 ts Brown sugar
2 Kaffir lime leaves (opt)
1 Handful Thai basil leaves, fresh (can use regular basil)
1 ts Mint leaves, fresh, chopped
1 Fresh red chile, cut into slivers
1.Preheat wok or large skillet over medium heat. Add oil. When hot, add chicken and stir-fry until lightly browned. Remove to a bowl and set aside.
2.Add garlic to hot wok and lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1 minute. Add coconut cream, peanuts, and peanut butter; stir constantly until smooth, about 2 minutes.
3.Add fish sauce, sugar, lime leaves and the reserved chicken. Simmer together for 3 minutes or until chicken is done.
4.Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers.
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