Thai Chicken Curry & Thai Crunch Salad Peanut Dressing
Thai Chicken Curry
Ingredients
1 1/2 lbs. Chicken, drumsticks, or thighs*
1/2 tsp kosher salt
1 tsp. ground black pepper
2 tbsp. Spectrum coconut oil*
1 red bell pepper thinly sliced*
1 leek thinly sliced
5 cloves garlic minced
1/2 tsp. grated fresh ginger
2 tbsp. red curry paste
1 14 oz. can full-fat coconut milk
3 tsp. Cilantro
Prepared Lundberg rice* or sourdough for serving
Instructions
Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
In a large, cast-iron skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear. Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Serve with your choice of Lundberg Family Farm Rice*
*In Flyer Sept 12-18, 2021
Recipe and photo credit: Well Plated
Thai Crunch Salad Peanut Dressing
Ingredients
Dressing
1/4 cup creamy Jif peanut butter*
2 tbsp. Rice vinegar
2 tbsp. fresh lime juice
3 tbsp. vegetable oil
1 tbsp. Bragg soy sauce*
2 tbsp. Stan’s honey*
2-1/2 tbsp. sugar
3 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 tsp. salt
1/4 tsp crushed red pepper flakes
2 tbsp. fresh cilantro leaves
Salad
4 cups chopped Napa cabbage or shredded coleslaw mix
1 cup BC carrots shredded*
1 red bell pepper, thinly sliced into bite-sized pieces*
1 small BC English cucumber, halved lengthwise, seeded, and thinly sliced*
1 cup Earthbound edamame, shelled & cooked*
2 medium green onions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Instructions
For the dressing, combine all the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
*In Flyer Sept 12-18, 2021
Recipe and photo credit: Once Upon a Chef