CHICKEN CURRY WITH RICE NOODLES ENJOY DAN:

        CHICKEN CURRY WITH RICE NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

1.   8 ounces dried rice noodles

2.   2 garlic cloves, minced

3.   2-inches fresh ginger, minced

4.   1- onion, finely chopped

5.   2 tablespoon lime juice

6.   10 baby portabella mushrooms, sliced

7.   3 tablespoon olive oil, divided

8.   1 tablespoon red curry paste

9.   1-1/2-tablespoons chili powder

10.                1/4-cup cream cherry

11.                1 teaspoon turmeric

12.                2  tablespoon fish sauce

13.                2 tablespoons tamarind

14.                1 (19 Oz) can MAY-PLOY) coconut milk

15.                2 boneless, skinless, chicken breasts, cut into bit size pieces

16.                Garnish with cilantro, chopped scallions and dry roasted peanuts

DIRECTIONS:

1.   Cover noodles with boiling water for 15 minutes, drain.

2.   Heat the oil in a skillet over medium-heat, when sizzling add curry paste until bubbling.

3.   Add ginger, garlic, onion, mushrooms, and sauté for about 5-7 minutes.

4.   Add chili powder, turmeric, tamarind, and cook for 1 minute.

5.   Add chicken pieces, stirring to marry with the spices.

6.   Add lime juice, cream sherry, fish sauce, and coconut milk.

7.   Cover and simmer for 7-10 minutes.

8.   Add rice noodles and continue cooking until noodles are completely soft and the sauce is a nice consistency.

9.   Taste and season with salt and pepper.

10.                Garnish with cilantro, scallions and dry roasted peanuts.

ENJOY DAN:                  HALLELUJAH