GREEN CHICKEN CURRY ENJOY DAN:

                            GREEN CHICKEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

4 chicken breasts, skinless, boneless, pound to 1/4-thick

1 cup chicken stock

1 (14 Oz) package tofu

1 stick of lemongrass, slice into 4 inch pieces

3/4- (19 Oz) can Mae Ploy coconut milk

1 tablespoon brown sugar

1 cup broccoli florets

7 cherry tomatoes

1 bell pepper, chopped into bit size pieces

1/2-cup Thai basil, chopped

 GREEN CURRY PASTS:
2 tablespoon green curry paste

1 (19 Oz) can Mae Ploy coconut milk

1 cup cilantro, leaves and stems

1 shallot, chopped

4 garlic cloves

1 thumb-size fresh ginger, sliced

1 tablespoon soy sauce

2 tablespoon lime juice

1/2-teaspoon EACH cumin, coriander and ground white pepper

1 tablespoon brown sugar

1/2-teaspoon sea salt

DIRECTIONS:

1.   Place tofu in a colander and wrap in towels and place have object on top.

2.   Remove tofu, cube and set aside.

3.   Place all green curry paste ingredients in a blender and pulse until smooth, adding a little coconut milk, if needed.

4.   In a wok add oil over medium-heat when sizzling.

5.   Add chicken and stir-fry until golden brown about 4-6 minutes,

6.   Set aside,

7.   Add green curry paste ingredients and stir-fry 1 minute.

8.   Add cubed tofu, stir-fry till well incorporated with sauce. 

9.   Add stock, lemon grass and reduce heat and simmer for 10 minutes.

10.                Add coconut milk, plus vegetables (except Thai basil), and cooked chicken and simmer for 8 minutes.

11.                Top with Thai basil.

ENJOY DAN:                                                      BON- APPETITE!!