THAI GREEN CURRY AND PINEAPPLE ENJOY DAN:

THAI GREEN CURRY WITH PINEAPPLE by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pound chicken tenders

1 (12 Oz) package of rice noodles

2 cups green beans, trimmed and halved lengthwise

2 garlic cloves, minced

1 onion, finely chopped

1 (8 Oz) can bamboo shoots

1/2-cup EACH frozen peas, red bell pepper, and carrots

1 red chili, trimmed and sliced

1 tablespoon olive oil

1 cup pineapple chunks, drained

2 tablespoons green curry paste

1 stalk of lemongrass, sliced down the middle and cut into 3-inch pieces

1 (19.5 Oz) can coconut milk

2 tablespoons tamarind concentrate

1 tablespoon fish sauce

2 tablespoon lime juice

1/2-dry roasted peanuts

Fresh cilantro, coarsely chopped

DIRECTIONS:

1.   In a bowl add rice noodles and pour hot water over and let sit 12 minutes.

2.   In a wok heat oil, and when hot add curry paste and 3 tablespoon coconut milk.

3.   Stir fry until curry is dissolved and the kitchen smells good.

4.   Add garlic onions, and chili pepper.

5.   Stir fry for 3-4 minutes,

6.   Then add chicken tenders and stir fry 2 minutes.

7.   Add lemon grass,  green beans, peas, bell peppers, and carrots.

8.   Add fish sauce, tamarind, and the remaining coconut milk.

9.   Lower heat and simmer for 30 minutes.

10.                Just before serving, stir in the bamboo shoots, pineapple and a bit of cilantro.

11.                Add rice noodles, heat through, and garnish with remaining cilantro and roasted peanuts.

ENJOY DAN:                           BON-APPETITE!!