Recipe for Chicken With Curry Peanut Sauce

2.00	tb	Vegetable oil
4.00		Chicken thighs, boned
		cut into 1/2-in pieces
2.00		Garlic cloves, chopped
1.00	tb	Dry red curry paste
		(or to taste)
1.00	c	Thick coconut cream
0.25	c	Roasted peanuts, chopped, or
2.00	tb	chunky peanut butter
2.00	tb	Fish sauce (nam pla)
2.00	ts	Palm sugar or brown sugar
2.00		Makrut (kaffir lime) leaves
		(fresh, frozen or dried)
		or substitute
		fresh citrus leaves
1.00	lg	Handful Thai basil leaves
		(fresh)
	---------	GARNISHES ---------
1.00	ts	Chopped fresh mint leaves
1.00		Fresh red chile
		cut into slivers

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.

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