RED CURRY CHICKEN STIR-FRY ENJOY DAN:

                                 THAI CHICKEN CURRY by CHEF DAN:

Serves 4

 

1 pound skinless, boneless chicken tenders

2 teaspoon grape seed oil

1 tablespoon red curry paste

1 red pepper, cut into 1/3-inch-wide stripes

1 onion, thinly sliced

1 carrot, sliced

1 cup snap peas, cut on the bias in 1-inch pieces

1 tablespoon fish sauce

1 tablespoon mirin

1 tablespoon lime juice

1 tablespoon corn starch

1 (19 Oz) can mae ploy) coconut milk

1/3-thinly sliced fresh basil

 

DIRECTIONS:

 

1.     Heat the oil in a skillet over medium-high heat.

2.     Add chicken, stir-frying for about 3 minutes.

3.     Mix in curry paste, bell pepper, onions, carrot, and snap peas.

4.     Add fish sauce, mirin, and lime juice, stir fry 3-5 minutes longer.

5.     Dissolve the cornstarch in the coconut milk, and then pour it into the skillet.

6.     Bring to a boil.

7.     Simmer over medium-heat for 1 minute.

8.     Top with fresh basil.

 

     ENJOY DAN:                                            BON-APPETITE