THIS CURRY DISH USES, FISH SAUCE, CURRY PASTE, AND COCONUT MILK. ENJOY DAN

THAI COCONUT CHICKEN CURRY by CHEF DAN serves4-6


INGREDIENTS:

2 pounds skinless, bone less chicken breast meat- cut into stripes

2 teaspoons green curry paste

1 tablespoon light soy sauce

1 tablespoon all- purpose flour

2 tablespoons olive oil

1 onion, coarsely chopped

1 red bell pepper, cut into stripes

1 teaspoon fresh ginger, finely chopped

3 cloves garlic, chopped

1 tablespoon fish sauce

1 tablespoon light soy sauce

2 tablespoon brown sugar

2 cups coconut milk

1/2 cup chopped fresh cilantro

2 tablespoons lemon juice

DIRECTIONS:

1. Toss chicken in 1 tablespoon soy sauce, then in the flour, coating pieces evenly.

2. Heat the oil in a large skillet over medium-high heat.

3. Place chicken in the skillet, cook and stir until browned, about 5 minutes.

4. Remove chicken.

5. Reduce heat to medium. Heat the curry paste in 1 tablespoon oil, about 1 minute until fragrant.

6. Stir in onions, bell pepper, ginger, and garlic, cook 2-3 minutes.

7. Return chicken to the skillet, stirring to coat with curry mixture.

8. Stir in the coconut milk, fish sauce, 1 tablespoon soy sauce, sugar and lemon juice into the chicken-curry mixture.

9. Simmer over medium heat for 30 minutes until chicken is tender.

10. Serve garnished with cilantro leaves.

ENJOY DAN: hallelujah