GREAT FOR A POT-LUCK ENJOY DAN:

THAI CHICKEN WITH RED CURRY PASTE IN A CROCK-POT by CHEF DAN:

Serves 10

INGREDIENTS:

4-5 pounds skinless, boneless chicken thighs (or breast or a combination of both)

1 tablespoon red curry paste

2 cups Kirkland brand salsa

1/2-cup peanut butter

2 onions halve and thinly sliced

2 can (19.5 oz) MAY PLOY coconut milk

3 tablespoons soy sauce

4 tablespoons fish sauce

3 tablespoons brown sugar

1/4-cup lime juice

1 thumb size fresh ginger, thinly sliced

10 cloves garlic, thinly sliced

1/2- cup dry peanuts

1 handful fresh cilantro

DIRECTIONS:

1.     In a slow cooker add sliced onion, ginger, and garlic.

2.     Put the chicken on top.

3.      Combine red curry paste. Salsa, peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, fresh ginger, and garlic.

4.     Mix well.

5.     Pour on top of chicken.

6.     Cover and cook on low for 8 hours.

7.     With 1 hour to go add lime juice.

8.     Top with peanuts and cilantro.

      ENJOY DAN:                                                     SAVOUR!