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About the Dish

  • Ground Chicken

    Ground Chicken

  • PeachDish Salt

    PeachDish Salt

  • Vegetable Oil

    Vegetable Oil

  • Baby Bok Choy

    Baby Bok Choy

  • Yellow Onion

    Yellow Onion

  • Coconut Milk

    Coconut Milk

  • Spice Blend

    Spice Blend

  • Basmati Rice

    Basmati Rice

  • Butter

    Butter

METHOD

1
Please take the time to read the entire recipe before beginning.
2
Prepare mise en place: wash bok choy and cut into bite size pieces; peel onion and slice thinly.
3
Add 1/2 teaspoon PeachDish salt to the ground meat and mix thoroughly. divide meat mixture in half then divide halves into thirds, then divide those in half again. You should have 12 equal portions. Press each into a flat round patty (flattened meatball).
4
Place 1 3/4 cups of water into a small sauce pan. Bring to a boil, add 1 teaspoon kosher salt, and stir in rice. Reduce heat to low, cover and simmer for 15 minutes, or until water is fully absorbed. Cover and let stand about ten minutes.
5
While rice is cooking, heat a large sauté pan over medium-high heat. Add enough oil to lightly coat the pan. Add the meatballs and brown well for 2-3 minutes on the first side, turn then brown for 1-2 minutes more on the second side. Remove meatballs to a plate or rimmed container.
6
Add onions to the pan, and cook while stirring for 2 minutes. Reduce heat to low, and stir in coconut milk and sweet curry spice, add in meatballs and any resting juices. Bring to a simmer, cover and cook for 6-8 minutes.
7
Stir in bok choy, cover and cook for 6-8 minutes more. Taste and adjust seasoning as desired.
8
Fluff butter into rice with a fork.
9
Serve & Enjoy!