SABRINA'S THAI PINEAPPLE CHICKEN CURRY ENJOY DAN:

                 SABRINA'S THAI PINEAPPLE CHICKEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1-1/2-pounds skinless, boneless chicken breast, cut into bit size pieces

1 cup fresh pineapple if not available use 1 (20 Oz) can pineapple in its own juice, drain & save

1 (4 Oz) can water chestnuts, chopped

1 red bell pepper, cubed

kosher salt and freshly ground pepper to taste

1-tablespoon yellow curry paste

1 thumb-size fresh ginger, grated

3 garlic cloves, minced

1 teaspoon EACH turmeric, curry blend and Tandoori Marsala

1 tablespoon fish sauce

1 (4-Oz) can copped chestnuts, drained

1 1 (19 Oz) can Mae Ploy coconut milk

1 ( Oz) package frozen sweet peas

fresh basil for garnish

serve with brown jasmine rice or rice noodles

DIRECTIONS:

1. In a wok add oil over medium-high heat and when sizzling.
2. Add curry paste and when it is aromatic.
3. Add onions, pepper, ginger, garlic and stir fry for 4-5 minutes
4. Add turmeric and next 4 ingredients and stir fry 1 minute.
5. Season chicken with S. &. P.
6. Add the chicken and stir fry for about 10 minutes.
7. Add coconut milk, sweet peas cover reduce heat and simmer for 20 minutes.
8. Serve with Jasmine brown rice or rice noodles.

ENJOY DAN: BON-APPETITE!!