1. Preheat wok over medium-high heat. 2. Add oil. 3. When hot, add chicken; stir-fry until lightly browned. 4. Remove to a bowl; set aside. 5. Add garlic to wok and lightly brown. 6. Reduce heat and add curry paste; fry gently, stirring for 1 minute. 7. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes. 8. Add fish sauce, palm sugar, lime leaves and the reserved chicken. 9. Simmer together for 3 minutes or until chicken is done. 10. Add the basil leaves; stir together for 30 seconds. 11. Serve hot, garnished with mint leaves and red chile slivers. ---------------------------------------------------------------------------
Nutrition
Ingredients
