Wednesday, December 7, 2016

THAI CURRY PEANUT SAUCE FOR RAND'Y'S TREE FARM ENJOY DAN:

THAI CURRY PEANUT SAUCE FOR THE RANDY’S TREE FARM by CHEF DAN:
Serves 12-14

INGREDIENTS:
8 pounds’ chicken thighs
2 tablespoon peanut oil
3 tablespoon minced garlic
2 tablespoons EACH red curry paste, and sambal oelek
4 cups chicken broth
2 cups creamy peanut butter
1 cup brown sugar
2 tablespoons EACH chili powder, cayenne pepper, and fish sauce
2 (19.5 Oz) cans Mae Ploy Coconut milk
1/4 cup dry roasted peanuts
3 tablespoon lime juice
Serve with rice noodles

DIRECTIONS:
1.   Boil the chicken thighs in boiling water for 40 minutes.
2.   Let cool save broth and cut thighs into bit-size pieces.
3.   In a stock pot add peanut oil over medium-heat when sizzling.
4.   Add garlic and next 2 ingredients: stirring for 1 minute.
5.   Add broth and next 6 ingredients; simmer for 40 minutes.
6.   Top with lime juice and dry roasted peanuts.
7.   Boil a quart of water and pour over rice noodles and let sit for 20 minutes in a bowl.

ENJOY DAN:                                            BON-APPETITE!!


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