Thursday, October 5, 2017

THAI PANANG CHICKEN CURRY ENJOY DAN:

                       THAI PANANG CHICKEN CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound, chicken tenders
1 onion, copped
1 red bell pepper, seeded and chopped
2 garlic cloves, smashed
1 tablespoon coconut oil
2-tablespoons Panang curry paste
1 tablespoon peanut butter
8 fresh basil leaves, torn
1 tablespoon lime juice
1 (19 Oz) can Mae Ploy coconut milk
2 tablespoon EACH soy sauce and fish sauce
1/4-cup dry roasted peanuts

DIRECTIONS:
1.   In a wok add oil over medium-high heat and when sizzling.
2.   Add onions and sauté for 3 minutes.
3.   Add garlic and peppers and sauté for 3 minutes.
4.   Move the veggies to the side of the wok, add Panang and peanut butter.
5.   Saute the curry for 2-3 minutes, stirring to intensify the flavor.
6.   Add lime juice and next 3 ingredients.
7.   Stir in chicken tender.
8.   Bring to a boil; reduce heat and simmer for about 20 minutes
9.   Remove from heat, stir in basil leaves.
10.                Top with dry roasted peanuts.

ENJOY DAN:                                                EAT LIVE AND ENJOY C OOKING.



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