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 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.