MAKE THIS SAVORY CHICKEN DISH WITH THE THAI GREEN CURRY PASTE. ENJOY DAN

THAI COCONUT CHICKEN CURRY by CHEF DAN serves 40


INGREDIENTS.

10 pounds skinless, boneless cooked chicken, cut into 1-inch cubes.

1/4 cup olive oil

3 tablespoons green curry paste

1/2 cup light soy sauce

10 onions, coarsely chopped

6 red bell peppers, cut into strips

3 tablespoons fresh ginger, finely chopped

10 cups coconut milk

1/2 cup fish sauce

1 cup brown sugar

1/2 cup lemon juice

3 cups fresh cilantro

DIRECTIONS:

1. Heat the oil in a large skillet over medium- high heat; heat the curry paste in the oil about 1 minute until fragrant.

2. Stir in the onions, bell peppers, ginger, coconut milk, fish sauce, sugar, lemon juice, and chicken.

3. Bring to a boil and the simmer for about 20 minutes.

4. Sprinkle cilantro over the dish.

ENJOY DAN: hallelujah