THAI CURRY CHICKEN STIR FRY WITH TOASTED CASHEWS ENJOY DAN:

THAI CURRY CHICKEN STIR FRY WITH BASIL AND CASHEWS by CHEF DAN:

Serves 4

INGREDIENTS:

1/4-cup rice vinegar

2 tablespoons molasses

2 tablespoons lime juice

2 tablespoons tamarind concentrate

1 tablespoon red curry paste

1/8-teaspoon crushed red pepper

1 pound skinless, boneless chicken breast, cut into bit-size pieces

1-1/2 tablespoons sunflower oil

1 onion, chopped

3 carrots, chopped

8 baby portabella mushrooms, quartered

2 cloves garlic, thinly sliced

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon fish sauce

3 teaspoon cornstarch

1/2- cup toasted cashews

1/4-cup slivered fresh basil

DIRECTIONS:

1.   Combine vinegar, molasses, lime juice, tamarind, and red pepper.

2.   Place in zip-lock bag and add chicken.

3.   Seal and marinate in the refrigerate for 30 minutes, turning once.

4.   Remove chicken from marinate, reserving marinate.

5.   In a wok add 1 tablespoon oil over medium-high heat, when sizzling.

6.   Add curry paste and dissolve in the oil.

7.    Add chicken and stir fry for 2-3 minutes.

8.   Remove chicken and set aside.

9.   Add reaming oil, add onion, and carrots and stir fry 3-4 minutes,

10.                Add garlic and mushrooms and stir 3 minutes.

11.                Add reserved marinate, scraping wok to loosen browned bits.

12.                Add coconut milk, add fish sauce, reserving 1/4- cup.

13.                Whisk cornstarch and 1/4-cup coconut milk, add to wok.

14.                Bring to a boil, reduce heat, and simmer 1 minute.

15.                Stir in chicken, cashews, basil and cook 1 minute longer.

ENJOY DAN:                           BON-APPETITE!!