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.