INGREDIENTS
4 fillets
chicken thigh
200 gs
rice vermicelli
1
lebanese cucumber
1 serving
coriander
1 leaves
thai basil to serve
1 serving
peanuts
1
lemongrass stem
2
garlic cloves
1 tbsp
fish sauce
1 tbsp
vegetable oil
1/2 tsp
ground turmeric
1/4 cup
peanuts
1 tbsp
vegetable oil
1 tbsp
thai curry paste
1 1/2 cups
coconut milk
2 tbsp
crunchy peanut butter
2 tsp
sugar
2 tsp
fish sauce