Ingredients
- 4 chicken thighs
- 2 garlic (cloves)
- 2 makrut
- 1 handful thai basil leaves
- 1 chile (fresh red)
- 240 ml coconut cream (thick)
- 50 gr peanuts (roasted)
- 30 ml fish sauce
- 28 gr chunky peanut butter
- 30 ml vegetable oil
- 9 gr palm sugar
- 1 gr mint leaves (chopped fresh)
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.
