06.27.05
Recipe
Another recipe to try while on the “You Can’t Eat Anything” Diet:
Chicken with Curry Peanut Sauce (from RecipeLand.com)
2 Tbs Vegetable oil
4 Chicken thighs, boned - cut into 1/2-in pieces (this is when you ask the butcher for tenders. Forget de-boning ANYTHING!)
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 Tbs chunky peanut butter
2 Tbs fish sauce (nam pla)I’m so dumb, of course this has SUGAR in it.
2 tsp Palm sugar or brown sugarAgave nectar
2 Makrut (kaffir lime) leaves (fresh, frozen or dried)
1 lg Handful fresh Thai basil leaves
Garnishes:
1 ts Chopped fresh mint leaves
1 Fresh red chile, cut into slivers
Preparation:
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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Hopefully Trader Joe’s still carries those lovely blistered peanuts. Though, my friend Todd would turn up his nose, as he thinks that any peanuts that aren’t from Georgia are nasty.
