THAI GREEN CURRY WITH RICE NOODLES ENJOY DAN:

                 THAI GREEN CURRY WITH RICE NOODLES by CHEF DAN:

Serves 8

INGREDIENTS:

2 Tablespoons grape-seed oil, divided

1 pound chicken tenders

2 garlic cloves, minced

1/4-cup green curry paste

2 tablespoons tamarind concentrate

2 cup vegetable stock

1 eggplant cut into 1-inch cubes

1 red bell pepper, blackened and cut into 1/4-inch stripes

1 thumb-size fresh ginger, thinly sliced

2 tablespoon fish sauce

1 cup fresh basil

1 teaspoon chia

 DIRECTIONS:

1.   Brng a pot of water to a boil and add rice noodles, remove heat and let sit 30 minutes, drain and set aside.

2.   Add oil in a wok over high-heat when sizzling.

3.   Add chicken tender and sauté chicken tender and cook 2 minutes.

4.   Remove with slotted spoon and set aside.

5.   Add garlic, curry paste and tamarind, and cook until aromatic about 2 minutes.

6.   Add the stock and bring to a simmer, about 1 minute.

7.   Add eggplant, bell pepper, ginger, and fish sauce.

8.   Cook for about 8 minutes.

9.   Add chicken tenders, rice noodles and cook until heated through.

10.                Stir in basil leaves.

11.                Sprinkle with chia seeds.

ENJOY DAN:                                           BOB-APPETITE!!