THIS IS A REAL CROWD PLEAS'ER. YOU MUST TRY IT DAN

THAI PEANUT ENDIVE WRAPES By CHEF DAN serves 20


INGREDIENTS:

4 HEADS ENDIVE, LEAVES SEPERATED

1 CAN (12.5 OZ.) CHUNK CHICKEN BREAST ( KIRKLAND BRAND) DRAINED AND CHOPPED

1-1/2CUPS ADAMS CHUNCKY PEANUT BUTTER

1 CUP NON-FAT MILK

1 TABLESPOON RED CURRY PASTE (FOR MORE SPICE ADD 1 TABLESPOON CHILI GARLIC SAUCE)

1 CUP SHREDDED CARROT & CABBAGE MIX

1 ONION, MINCED

5 GARLIC CLOVES, MINCED

2 TABLESPOONS FRESH GINGER, MINCED

2 TABLESPOONS FISH SAUCE SAUCE

2 TABLESPOONS FRESH BASIL

2 TABLESPOONS BUTTER

DDIRECTIONS:

1. IN A SKILLET OVER MEDIUM-HIGH HEAT MELT BUTTER, AND ADD RED CURRY PASTE. STIR UNTIL THE PASTE HAS DESOLVED, THEN ADD ONION,GINGER, AND GARLIC AND COOK UNTIL ONIONS ARE TRANSPARENT, ABOUT 4-5 MINUTES. SET ASIDE.

2. THEN IN A MEDIUM POT OVER LOW-MEDIUM HEAT ADD MILK BRING ALMOST TO A BOIL AND ADD PEANUTBUTTER AND MIX TILL BLENDED.

3. ADD BIT SIZE CHICKEN, ONION MIX, SHREDDED CARROT AND CABBAGE,AND FISH SAUCE.

4. MIX TILL BLENDED. YOU MAY NEED TO ADD 1/2CUP OF MILK IF THE MIXTURE IS TO THICK.

5. SPOON MIXTURE ONTO CENTER OF EACH ENDIVE LEAF AND ENJOY.