CURRY GINGER CHICKEN ENJOY DAN:

                          CURRY GINGER CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds chicken breasts, boneless skinless

1-tablespoon Massamun red curry paste

2 tablespoon mirin

2 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon tamarind concentrate

1 (19 Oz) Mae Ploy coconut milk

1 red onion, sliced

1 red bell pepper, cored and sliced

1 thumb-size fresh ginger, thinly sliced

1/4-cup cilantro, chopped

DIRECTIONS:

1.   Slice chicken into thin strips, cutting against the grain so it will remain tender.

2.   set aside.

3.   In a bowl, mix mirin, fish sauce brown sugar, and tamarind.

4.   Set aside.

5.   In a wok over medium-high heat when sizzling.

6.   Add curry paste and sauté until fragrant about 30 seconds.

7.   Add 1/2-can coconut milk, onions and bell pepper.

8.   Stir frequently, until curry paste is dissolved and mixture is bubbling.

9.   Add  remaining coconut milk, onion and bell pepper

10.                Bring to boil, reduce heat and simmer for 2-3 minutes.

11.                Add the mirin mixture and sliced chicken.

12.                Bring to a boil, reduce heat to medium and simmer for 5 minutes.

13.                Add cilantro and ginger.

14.                Stir and cook for 2 minutes.

15.                Serve over jasmine rice

ENJOY DAN:                                              BON-APPETITE!!