RED CURRY WITH CHICKEN AND VEGETABLES ENJOY DAN:

          THAI RED CHICKEN WITH VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

16 ounces chicken fillets cut into bite size pieces

2 tablespoon grape-seed oil

1 (19 Oz) can MAE PLOY

2 tablespoon red curry paste

1 tablespoon brown sugar

1 onion, finely chopped

3 garlic cloves, finely chopped

2 tablespoon fish sauce

1 cup chicken stock

 2 tablespoon lime juice

1 cup of assorted vegetables, such as snap peas, bamboo shoots, sliced red bell pepper, zucchini, sliced in rounds, green beans

 2 tablespoon cornstarch mixed to a paste with 2 tablespoon water

1/3-cup fresh basil chopped

1 lime quarter

DIRECTIONS:

1.   Heat oil in skillet over medium-heat and stir in the red curry paste.

2.   When dissolved add onion, garlic and cook 5 minutes.

3.   Add coconut milk, stock, sugar, and salt and pepper.

4.   Bring to a boil add vegetables of your choice.

5.   Reduce heat to simmer, cover and simmer for 12 minutes.

6.   Add the chicken to the curry and simmer covered, another 8 minutes.

7.   Add cornstarch mixture and stir continuously, until curry thickens.

8.   Stir in lime juice, fish sauce and basil.

9.   Garnish with quarter lime

10.                Serve with Jasmine rice

ENJOY DAN:                                  BON-APPETITE!!