	Vegetable oil	2 Tablespoon
	Ground chicken	1 1⁄2 Pound
	Red chili pepper	2 Small
	Garlic	2 Clove (10 gm), crushed
	Chunky peanut butter	1⁄2 Cup (8 tbs)
	Lime juice	1⁄3 Cup (5.33 tbs)
	Coconut cream	1 Cup (16 tbs)
	Fish sauce	1 1⁄2 Tablespoon
	Chopped vietnamese mint	1 Tablespoon (chopped finely)

Nutrition Facts

Serving size

Calories 145 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 29.3 mg9.8%

Sodium 143.3 mg6%

Total Carbohydrates 8 g2.8%

Dietary Fiber 0.63 g2.5%

Sugars 6.8 g

Protein 8 g15.5%

Vitamin A 0.8% Vitamin C 3%

Calcium 0.9% Iron 2.7%

*Based on a 2000 Calorie diet

Directions

Heat oil in a large skillet over medium heat. Add the chicken, and cook while stirring to crumble until no longer pink. Stir in the chilies, garlic, peanut butter, lime juice, coconut cream and fish sauce. Bring to a boil, then reduce heat to low, and simmer for 5 minutes. Stir in the mint, and serve warm or hot. Garnish with a few leaves of mint.

Comments

Comments: 3 | Add a Comment

Ms. Boudreaux says :

Oooohhhh, Wesly Paul! Thanks for reminding me why this is my favorite foodie site! :) Been away *FAR* too long! This has been my favorite cuisine discovery (and trust me, there have been many others!) since we moved to the West Coast! "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.

Posted on: 18 October 2008 - 11:16pm