About the Dish

4 ounces Brown Rice Spaghetti
12 ounces Ground Chicken
3 each Green Onion
4 sprigs Cilantro
1/2 packet Tamari
1/4 teaspoon PeachDish Salt
5 ounces Coconut Milk
4 ounces Sugar Snap Peas
1 each Turbinado Sugar
Per Serving
Calories 640
Total Fat 31 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 125 mg
Sodium 810 mg
Total Carbohydrates 58 g
Dietary Fiber 9 g
Sugar 9 g
Protein 36 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com


There are some cuisines screaming out for a particular beer, and curry is one of them. Who would have thought the humble Czech pilsner would go so well with Asian food? Originally brewed in Pils and lagered in the limestone tunnels beneath the city, the pilsner would seem like it would go better with hearty Eastern European fare. This crisp pilsner, however, will help clean your palate between bites of this spicy dish.

Suggestion: Stone Who You Calling Wussie Pilsner, Escondido, California

Chenin Blanc – Loire Valley, France

This is a dish that would be great with a really fruit driven red, but I think white with a touch of sugar is the best pairing. I know some of you stopped reading after the word sugar, but let’s be honest; your $8 cold pressed juice or super smoothie probably has 30grams of sugar per 8 ounce serving. If anything will change your mind, it will be the balance you find when pairing off-dry wine with rich and spicy foods. Chenin has flavors of over-ripe apples, cider spices, and mouth puckering limey acidity that begs for a little sugar to balance the fruit. Add spicy red curry to the mix, and prepare for a mind blowing experience.

Pairing – Domaine du Viking, Vouvray Sec Tendre – Vouvray, Loire Valley, France


Fill a saucepot half full with about 6 cups water. Place pan over high heat, and bring to a boil. This is your pasta cooking water. While waiting for the water to boil, prepare your mise en place: Trim green onions, removing root end and peeling away any dry, loose layers. Cut each onion in half crosswise, separating white and green parts. Cut white portions in half lengthwise, and slice crosswise into small bits. Thinly slice the green parts crosswise, keeping separate from white parts. Pick cilantro leaves, and chop finely. Trim tips from sugar snaps and discard; cut sugar snaps in half at an angle.
When water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/2 cup cooking liquid. Drain pasta into a colander. Return the drained pasta to the saucepot, cover to keep warm, and set aside.
In a medium bowl, combine ground chicken, green onion white parts, half of green onion green parts, half of cilantro, half (3/4 teaspoon) of the tamari packet and 1/4 teaspoon PeachDish Salt. Combine well, scraping sides of bowl to incorporate all ingredients evenly into the meat.
Using a tablespoon dipped in cold water (to make it easy to scoop and release meatballs), scoop up tablespoon-size meatballs and transfer them to plate. You should have about 18 meatballs.
In a large saucepan over medium-high heat, warm coconut milk until it begins to boil. Reduce heat to keep it simmering actively but not boiling away. Cook until fragrant and beginning to thicken, 1 to 2 minutes. Add the red curry paste (the full amount of curry paste will make a spicy dish; use less if you prefer a milder flavor) and stir well, mashing it into the coconut milk. Cook until well mixed and fragrant, about 1 minute more.
Add the meatballs carefully – they will be very soft. Place them in the curry sauce about 1 inch apart, around the edge of the pot, then in the center, then filling in the spaces. Let them cook undisturbed until they are set and firm on the bottom, 1 to 2 minutes.
Stir in 1/2 cup reserved pasta cooking liquid and sugar snaps. Return to a boil, increasing heat as needed. Gently turn each meatball over, one by one, to cook the other side. When the meatballs are cooked through and the sugar snap peas are tender, stir in sugar. Cook 1 minute more, stirring gently to combine everything well. Remove from heat. Taste and adjust seasoning as desired with remaining tamari and PeachDish Salt.
Divide pasta between 2 bowls. Scoop up meatballs and arrange them over each pasta serving. Ladle sauce over the noodles and meatballs. Sprinkle each bowl with remaining green onion greens and cilantro. Enjoy!