Friday, January 29, 2016

CURRY CHICKEN WITH GINGER ENJOY DAN:

                   CURRY CHICKEN WITH GINGER by CHEF DAN
Serves 4

INGREDIENTS:
1-1/2-pounds skinless, boneless chicken breast
2 tablespoon EACH lime juice, fish sauce and mirin
1 tablespoon EACH red curry paste and brown sugar
1/2-teaspoon EACH garam masala, and tandoori powder
1 (19.5 Oz) Mae Ploy coconut milk
1 onion, chopped
1-red bell pepper, cored and sliced
1-thumb-size fresh ginger, thinly sliced

DIRECTIONS:
1.   Slice chicken into thin strips, cutting against the grain to remaining tender; set aside.
2.   In a bowl, mix together lime juice and next 6 ingredients; set aside.
3.   In a skeet over medium-high heat add curry paste and when aromatic.
4.   Stir in 1/2-the coconut milk, stirring frequently to dissolve the mixture.
5.   Add remaining coconut milk, onion, bell pepper.
6.   Bring to a boil. Then simmer for 2 minutes.
7.   Add lime juice mixture and sliced chicken.
8.   Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
9.   Add cilantro and ginger; stir to cook about 2 minutes more.
10.                Serve over Jasmine rice.

ENJOY DAN:                                                    BON-APPETITE!



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