Title: Chicken with curry peanut sauce
 Categories: Poultry
      Yield: 6 Servings
 
      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)

MMMMM-------------------------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.