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.