We’re celebrating the Chinese New Year — “Year of the Rooster” — with this traditional, Chinese Curry Chicken dish that will dance in your mouth! It’s a one-pot meal that’s a cinch to prepare! We used chicken thighs for its tenderness, aromatic curry and turmeric powder, lemongrass, and a bit of heat from dried chili peppers. The starchy baby potatoes thicken the dish, so no need to serve with rice (extra carbs!). Really important tip: Remove the red chili peppers before you eat this dish or you may have to call the fire department to rescue your tongue! Happy Chinese New Year! You’ll savor this recipe for years to come! 新年快乐
This dish is bursting with flavor from the fragrant curry powder, turmeric powder, and red curry paste!
This one-pot dish is super easy to prepare! Just toss in the ingredients and slowly simmer!
- 2 tablespoons virgin coconut oil
- 4 shallots, sliced
- 4 stalks lemongrass, trimmed white parts only
- 1 pound baby potatoes
- 6 pieces dried red chili peppers
- 8 boneless skinless chicken thighs, cut into large pieces
- 3 tablespoons red curry paste
- 1 ½ tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 ½ cans (22 oz.) light coconut milk
- Heat the coconut oil in a large Dutch oven over medium-high heat. Add the shallots and sauté until starting to brown. Add in the lemongrass and sauté with shallots another 2 minutes. Toss in the baby potatoes and dried chili peppers and stir. Stir the chicken thighs together with the sautéed vegetables. Add in the red curry paste, curry powder, turmeric powder and coat the chicken well. Add in coconut milk and bring to a boil. Cover and simmer for 15-20 minutes until chicken is tender and the potatoes are done. Remove lemongrass stalks and chili peppers before serving.
Shop products featured in this recipe:
I would never ditch that leftover turkey carcass from the holidays! No way! Drop it in a pot with carrots, onions, herbs, and spices, and voila — homemade turkey stock! I used the stock for this delicious Asian-inspired turkey soup. Loaded with deliciousness, this bowl of yum is also healthy and filling. The ginger, shallots, lime, and touch of heat from the red chili paste (sambal oelek) combined with the turkey and bean thread noodles is one bowl of noodle soup that you’ll savor all week long! Slurp away!
Bean thread noodles soak up this delicious bowl of turkey soup!
- 6 cups homemade turkey stock (or low-fat chicken broth)
- 1 large garlic clove, minced
- 1 large carrot, peeled and cut into small cubes
- 2 medium shallots, sliced thinly
- 6 thin slices peeled fresh ginger
- 2 kafir lime leaves (fresh or dried)
- 1 tablespoon sambal oelek
- 2 tablespoons fish sauce
- Juice from ½ lime
- 3 ½ ounces bean thread noodles
- 2 cups shredded turkey meat
- ¼ cup fresh cilantro, chopped
- Lime slices to garnish
- Place the turkey stock in a large stock pot, bring to a boil and lower heat to medium. Add in the garlic, carrots, shallots, ginger, and kafir lime leaves. Cover partially and simmer for 5 minutes until vegetables are tender. Add in the sambal oelek, fish sauce, and lime juice. Cook another 5 minutes until fragrant. Check for seasoning.
- Meanwhile, pour boiling water over the bean thread noodles in a large bowl and let sit until soft, about 5 minutes. Drain the noodles and set aside.
- Add the turkey meat and cilantro to the soup mixture when ready to serve. Stir for 2 minutes until heated through. Serve the soup by first placing the noodles at the bottom of the bowl, and ladling the soup on top of the noodles. Garnish with cilantro and lime wedges.
Kafir lime leaves are available at most Asian markets and select grocery stores. The dried version can be found at select grocery stores like Whole Foods. You can substitute the kafir lime leaves for bay leaves.
Shop products featured in this recipe: