NACHOS FOR FATHERS DAY ENJOY DAN:

THAI NACHOS FOR FATHERS DAY AT THE CLESENS by CHEF DAN:

Serves 10-12 

INGREDIENTS:

1 -2 chicken breasts, pre-cooked and thinly sliced

1 tablespoon grape-seed oil

2 tablespoons red curry paste

1 tablespoon fish sauce

1 bunch of scallions

1 (19.5 Oz) can MAE PLOY) coconut milk

1 tablespoon lime juice

1 red bell pepper, cut into matchstick

1 tomatoes, diced

1 jalapeno, minced

2 teaspoons brown sugar

8 ounces, Mexican blend or pepper lack cheese

A bunch cilantro

1/4-cup dry roasted peanuts

DIRECTIONS:                    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a skillet heat oil over medium-high heat, until sizzling.

2.   Add 1 tablespoon of the curry paste and heat until bubbling.

3.   Add chicken and stir fry for 3-4 minutes.

4.   Add fish sauce, and white part of scallions, stir fry for 1 minute.

5.   Add 1/2 the coconut milk, stirring frequently and cook until meat is done and sauce is thickened, 2-3 minutes.

6.   Remove meat mixture to a plate.

7.   In the same skillet 1 tablespoon curry paste and remaining coconut milk.

8.   Bring to a boil and add lime juice and sugar.

9.   Cook until curry is dissolved and sauce is thickened.

10.                 In the pre-heated oven place the Tortilla chips on a baking sheet.

11.                Pour meat mixture, diced pepper, and tomato, green parts of scallions, jalapenos, and coconut curry sauce.

12.                Sprinkle with cheese and bake for 5 minutes

13.                Sprinkle with cilantro, peanuts, and serve immediately

ENJOY DAN:                      HALLELUJAH!!