THAI PANANG CHICKEN CURRY ENJOY DAN:

                       THAI PANANG CHICKEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound, chicken tenders

1 onion, copped

1 red bell pepper, seeded and chopped

2 garlic cloves, smashed

1 tablespoon coconut oil

2-tablespoons Panang curry paste

1 tablespoon peanut butter

8 fresh basil leaves, torn

1 tablespoon lime juice

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon EACH soy sauce and fish sauce

1/4-cup dry roasted peanuts

DIRECTIONS:

1.   In a wok add oil over medium-high heat and when sizzling.

2.   Add onions and sauté for 3 minutes.

3.   Add garlic and peppers and sauté for 3 minutes.

4.   Move the veggies to the side of the wok, add Panang and peanut butter.

5.   Saute the curry for 2-3 minutes, stirring to intensify the flavor.

6.   Add lime juice and next 3 ingredients.

7.   Stir in chicken tender.

8.   Bring to a boil; reduce heat and simmer for about 20 minutes

9.   Remove from heat, stir in basil leaves.

10.                Top with dry roasted peanuts.

ENJOY DAN:                                                EAT LIVE AND ENJOY C OOKING.