THAI CURRY PEANUT SAUCE FOR RAND'Y'S TREE FARM ENJOY DAN:

THAI CURRY PEANUT SAUCE FOR THE RANDY’S TREE FARM by CHEF DAN:

Serves 12-14

INGREDIENTS:

8 pounds’ chicken thighs

2 tablespoon peanut oil

3 tablespoon minced garlic

2 tablespoons EACH red curry paste, and sambal oelek

4 cups chicken broth

2 cups creamy peanut butter

1 cup brown sugar

2 tablespoons EACH chili powder, cayenne pepper, and fish sauce

2 (19.5 Oz) cans Mae Ploy Coconut milk

1/4 cup dry roasted peanuts

3 tablespoon lime juice

Serve with rice noodles

DIRECTIONS:

1.   Boil the chicken thighs in boiling water for 40 minutes.

2.   Let cool save broth and cut thighs into bit-size pieces.

3.   In a stock pot add peanut oil over medium-heat when sizzling.

4.   Add garlic and next 2 ingredients: stirring for 1 minute.

5.   Add broth and next 6 ingredients; simmer for 40 minutes.

6.   Top with lime juice and dry roasted peanuts.

7.   Boil a quart of water and pour over rice noodles and let sit for 20 minutes in a bowl.

ENJOY DAN:                                            BON-APPETITE!!