3 tbsps thai vegetable oil
3 tbsps curry paste
pinch of ground cumin and coriander
12 fl oz can of coconut milk
1 1/2 lb boneless chicken cut in chunks
2 tbsps granulated sugar
2 tbsps fish sauce
1 tbsp dried lime leaves soaked for ten
minutes then drained (optional)
2 tbsps peanut butter
pinch salt
few basil leaves to garnish
Instructions...
1) Heat the oil in a wok, add the curry paste and spices
and stir fry for 1-2 minutes. Add 4 fl oz coconut milk
and reduce heat. Add the chicken and stir slowly until
the curry paste and spices are blended well.
2) Add the remaining coconut milk then stir in sugar, fish
sauce and shredded lime leaves if using. Bring the sauce
to the boil. Simmer for a few minutes and add the peanut
butter and salt .Simmer for 20 min, garnish with basil
leaves and serve with rice.
