Chicken With Curry Peanut Sauce

I'm not sure where I found this recipe - it's been in my files for a long time. I hope to try it soon.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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
• 1⁄4 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

• Garnishes

• 1  teaspoon  chopped fresh mint leaves
• 1  fresh red chili pepper, cut into slivers

Directions

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.