Thai Curry Chicken

Main, Poultry | January 13, 2016 | By

If you’re serious about cooking Asian food (or not!), you simply must have yellow curry powder or paste in your pantry! It’s really a staple for Asian/Indian food and worth the few bucks it costs to purchase it. Here, it’s used in this simple Thai curry chicken dish that screams comfort food! It’s the perfect accompaniment with white or brown rice and will warm your belly while putting a smile on your face. 🙂 Enjoy!

Thai Curry Chicken
Serves: 6
  • 3 tablespoons canola or vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 Thai chili pepper, seeded and chopped
  • 3 tablespoons yellow curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 ½ lbs. boneless, skinless chicken, cut into bite sized pieces
  • ½ cup reduced sodium chicken stock
  • ¼ cup chopped fresh cilantro, more for garnish
  • ¾ cup plain whole-milk yogurt
  • 2 cups cooked white or brown rice
  1. In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes. Add curry powder, salt and cumin and cook, stirring for 2 minutes. Add chicken pieces and cook, stirring to coat, for 3 minutes. Add chicken stock and cilantro. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15-20 minutes.
  2. Add yogurt to curry and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. Serve chicken on top of rice. Garnish with cilantro when serving.

Baby Bok Choy with Ginger & Garlic

Sides | January 12, 2016 | By

This is beyond easy to prepare, and super quick! Baby bok choy is a crispy, colorful accompaniment to most Asian entrees. It’s also ranked one of the world’s healthiest foods with 70 antioxidants, and it’s loaded with Vitamin A. Not only that, but it tastes really good! Go for it! You’ll feel healthy just reading this recipe!

Baby Bok Choy with Ginger & Garlic
Serves: 4
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 ½ teaspoons corn starch
  • 1 tablespoon water
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon red pepper flakes
  • 2 pounds baby bok choy, sliced in half lengthwise
  • 3 scallions, chopped
  • 1 teaspoon toasted sesame seeds
  1. Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute. Add bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute. Toss in scallions and sesame seeds.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.