Thai Chicken in Peanut Sauce

For Thai chicken in peanut sauce, heat the wok, add 3 tbsp. peanut oil, 1 tsp. sliced garlic. As soon as the garlic takes color, remove with a slotted spoon.

Saute the ginger in the oil for 1 minute and also remove from the oil. Cut the Birdseye Chilies in half, remove the seeds and also saute for 1 minute, add curry powder in the oil and stir until it has absorbed the oil.

Now saute the chicken in it for 1 minute and then remove and keep aside.

Fry the peanuts in the wok for 5 minutes, then grind finely in a blender. Return peanut paste to wok, add Thai curry paste and coconut milk. Continue stirring well to combine ingredients.

Add the rest of the sauce ingredients and let simmer.

Now add the sautéed chicken and simmer for about 10 minutes until the meat is tender.

Add pak choi and briefly bring to a boil over high heat for 1 minute. Serve Thai chicken in peanut sauce with jasmine long grain rice!

In Thailand, this dish is called Param Long Song.

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