RED CURRY VEGETABLES ENJOY DAN:

                   THAI RED CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon grape-seed oil

1(19 Oz) MAY PLOY coconut milk

2 tablespoon red curry paste

2 tablespoon brown sugar

1 tablespoon EACH soy sauce and fish sauce

1/2-cup vegetable broth

2 tablespoon tamarind

1 red bell pepper, sliced

1 (14.5) ounce straw mushrooms

2 carrot, thinly sliced

1 onion, sliced

1 bag frozen peas

1 bunch of asparagus, trimmed and cut on the bias in 2-inch lengths

2 Thai chilies cut into long strips

1/4-cup fresh basil

1/4-cup dry roasted peanuts

6 ounces of bean threads, soaked in hot water for 15 mInutes, and drained

DIRECTIONS:

1.   In a skillet heat oil over high-heat and add curry paste, mix wall.

2.   Add in the coconut milk, and mix again

3.   Add the brown sugar, soy sauce, fish sauce, and tamarind.

4.   Cover and simmer for 5-7 minutes.

5.   Add bell pepper, straw mushrooms, carrots, onions, peas, asparagus and chili peppers.

6.   Cook on medium-high for 10 minutes and add 1/2-the basil leaves.

7.   Throw in the drained bean threads and stir to combine.

8.   Cook for another 7-8 minutes or until heated through.

9.   Top with remaining basil and roasted peanuts.

ENJOY DAN:                                    HALLELUJAH!!