WHAT A FEAST COME ONE COME ALL WE ARE COOKING TONIGHT DAN

THAI CHICKEN PANANG by CHEF DAN serves 20- 30


INGREDIENTS: ( FOR THE NIGHT CRAWLERS BOOK CLUB)

10 pounds chicken breasts cut into bit size pieces

5 (12oz) cans coconut milk

1/2 cup Penang or red curry paste

2 stacks lemongrass, thinly sliced

1/4 fish sauce

7 cups chicken stock

20 lime leaves or kaffir leaves or 1/4 cup lime juice

1/3 cup palm sugar or brown sugar

1 (7oz) can bamboo shoots, drained & slivered

1/2 cup peanut butter or more

1/4 cup fresh basil leaves, thinly sliced

DIRECTIONS:

1. Place a wok over medium-high heat, add 2 cans coconut milk, but don’t let boil.

2. Add curry and stir until oil begins to separate out and form a thin line, add fish sauce, lemongrass, stock, the rest of the coconut milk, and lime leaves or lime juice.

3. Simmer for about 15 minutes or until liquids have reduced.

4. Turn up heat to medium- high and add sugar, bamboo shoots, peanut butter, basil leaves and chicken and cook 8-10 minutes. Stirring occasionally. Add more liquid if necessary.

5. Reduce heat to medium-low and let simmer for 10-12 minutes.

6. Serve over freshly steamed rice and top with sliced red onion and kefir leaves.

ENJOY DAN: hallelujah