|2 servings||calories per servings 680||protein serving 35 g||carbs per serving 74 g||total fat per serving 26 g|
At the heart of a good coconut curry lies an almost magical paradox: the combination of rich coconut milk and warm spices creates a meal that is simultaneously satisfying and refreshing. Mild-mannered bok choy adds both texture and a subtle bitter note, one more delicate than that of European cabbage. Please note that this dish, while not mouth-burning hot, is on the spicy side.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel, halve and thinly slice onion. Measure 1 cup (save any extra onion for another use).
• Halve bok choy lengthwise. Cut crosswise into bite-size pieces.
• Cut chicken into 1-inch pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks:
• Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on the bottom, 2-3 minutes.
• Flip chicken. Cook without disturbing until browned on other side.
• Transfer to a plate.
• Add onion to pan. Cook, stirring, until onion begins to become translucent, about 2 minutes.
• Reduce heat to low. Stir in coconut milk and 3/4 cup water.
• Add sweet curry spice blend (use less if you prefer a mild dish) and chicken with its resting juices.
• When curry simmers, cover pan. Cook 6-8 minutes.
• Stir in bok choy. Cover, and cook until bok choy is crisp-tender, 4-5 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Fluff rice with a fork. Divide between 2 bowls.
• Top with curry, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...