SPICY THAI CHICKEN CURRY ENJOY DAN:

                     SPICY THAI CHICKEN CURRY by CHEF DAN:

Serves 3-4

INGREDIENTS:

1 tablespoon sesame oil

7 crimini mushrooms, quartered

1 pound, skinless, boneless chicken breasts, thinly sliced

1 (19 Oz) can Mae Ploy coconut milk

1 red bell pepper

4 garlic cloves, smashed

6 scallion, chopped

1/4-cup dry roasted peanuts

1 (12 Oz) package rice noodles

SPICY THAI SAUCE:

1 cup chicken broth

2 tablespoon soy sauce

2 teaspoon EACH fish sauce, lime juice and fresh ginger

1 tablespoon red curry paste

3 tablespoon brown sugar

DIRECTIONS:

1.   Cook the rice noodle according to package directions:

2.   In a skillet heat the sesame oil over medium-high heat when sizzling.

3.   Add mushrooms, bell peppers, and sauté for about 5 minutes.

4.   Add garlic, and scallions; sauté an additionally 3 minutes.

5.   Meanwhile in a bowl whisk in all the sauce ingredients, set aside.

6.   Add chicken to the skillet and cook 3-4 minutes, stirring occasionally.

7.   Add coconut milk; reduce heat cover and simmer for 3-4 minutes.

8.   Add cooked rice noodles and heat through.

9.   Top with dry roasted peanuts.

ENJOY DAN:                                                                  BON-APPETITE!!