FOR BERDENS GARDEN CLUB. ENJOY DAN:

THAI CHICKEN FILLED FILO SHELLS by CHEF DAN:


Serves 45



INGREDIENTS:



1 pound ground chicken, turkey, or pork

1 tablespoons olive oil

1 yam, peeled and diced

2 shallots, minced

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/4- cup coconut milk

1 tablespoon fish sauce

1 tablespoon red curry paste or 1 tablespoon (sambal oelek) chili paste

1 teaspoon brown sugar

45 Athens mini fillo shells

1/4- cup toasted black sesame seeds.



DIRECTIONS:



1. PRE-HEAT OVEN TO 350 DEGREES.

2. Heat oil in a skillet over medium-high heat.

3. Add yam, shallots, ginger, garlic, coconut milk, and red curry paste.

4. Stir-fry for about 5 minutes or until yam is tender and curry paste is dissolved.

5. Add meat, fish sauce, and sugar.

6. Stir-fry until meat is no longer pink.

7. In a pre-heated oven, fill shells (about 2 teaspoons each).

8. Cook until filo is golden brown and the meat is fully cooked, about 5-8 minutes.

9. Sprinkle a few black sesame seeds on top.



ENJOY DAN: hallelujah