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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Jasmine Rice

    Jasmine Rice

  • Onion


  • Coconut Milk

    Coconut Milk

  • Sweet Curry Spice Blend

    Sweet Curry Spice Blend

  • Baby Bok Choy

    Baby Bok Choy


MISE EN PLACE Peel, halve and thinly slice onion; you’ll need about 1 cup (save any extra for another use). Halve bok choy lengthwise, and cut into bite-size pieces. Cut chicken into 1-inch pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
While rice is cooking, heat a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When the oil is shimmering, add chicken. Cook without turning or moving until brown on the bottom, 2-3 minutes. Turn and brown on the second side, 1-2 minutes. Transfer to a plate.
Add onion to pan, and cook, stirring, 2 minutes. Reduce heat to low, and add coconut milk and 3/4 cup water. Add sweet curry spice blend (use less than the full amount if you prefer less heat), chicken and any resting juices. Bring to a simmer, cover and cook 6-8 minutes.
Stir in bok choy. Cover and cook until bok choy becomes crisp-tender, 4-5 minutes. Taste and adjust seasoning as desired with PeachDish Salt.
Fluff rice with a fork. Spoon rice onto 2 plates, and top with curry. Enjoy!