1). In a medium sauce pot, add shrimp shells and cover with water. Bring to a high simmer on medium/high heat, lowering heat to medium low to simmer for 30-45 minutes. Remove from heat and strain to reserve liquid.
1 lb Boneless chicken thigh
3 oz Light brown sugar
2 oz Kosher salt
6-8 oz Pretty Thai® Peanut Sauce
1 - 13.5/14 oz can of coconut milk
2 lg Shallots
8 toes of garlic (1.5-2oz)
Green Cabbage (pre-shredded works fine)
21.5 oz. 2% milk
½ lb smoked Gouda cheese, casing removed and shredded*
1/2 yellow onion, medium diced
4 oz cherry tomatoes, sliced thin or in quarters
½ bunch green onion, finely cut
Handful of Thai basil (regular is fine if you can’t fin...