Chicken Yellow Curry

Prep: 10 minutes  Cook: 20 minutes

When I first met my boyfriend’s parents, we went to a little Thai food restaurant called Table for Two located in Riverside. I was really nervous because one I was meeting Blair’s parents for the first time and two because I had never eaten Thai food and was stressed as to what I would have to order. To make a long story short I fell in love with two things that night; Blair’s parents and the yellow curry. Of course, I was too scared to order it but Blair did and I think I ate more of his food than he did! Since then I have been trying to perfect a recipe that I could make at home and enjoy eating spoonfuls all to myself. If you have never enjoyed curry before it is a must and is so delicious! Enjoy!

Ingredients

2 Serrano chilies, halved and seeded

1 carrot, peeled and cut into small chunks

1 onion diced

¾ oz. fresh ginger; peeled- don’t skip this! It add so much flavor

2 Tbsp. Vegetable oil

13.5 oz. can coconut milk

1 ½ tsp. curry powder

4 boneless skinless chicken breast, cooked and cut into cubes

1 cup white rice

The Process

1.    In a frying with a little oil, cook lightly seasoned chicken breast until no longer pink inside. Cut into cubes. 

2.    In a medium pan, add 1 cup white rice and 2 cups water. Bring to a boil then lower the heat and cover until the rice has absorbed all the water and is fluffy.

3.    Finely chop (or put into a food processor) Serrano’s, carrot, onion, and ginger. Combine making it look like a marinade. 

4.    Heat oil in a skillet over medium heat; add vegetables and cook to soften; about 3 minutes

5.    Add coconut milk and curry powder and bring to simmer; add chicken and simmer until cooked through, 3-5 minutes

6.    Season with salt and serve over white rice.

7.    Enjoy!

Thai Chicken Drumsticks

Prep: 15 minutes     Marinade: 3 hours-Overnight

Bake: 50 minutes

These Thai Chicken Drumsticks are so juicy and flavorful you will find yourself eating way more chicken than you thought you ever could. The marinate is simple, including cilantro stems, garlic, oyster sauce and a little lime juice. Once the chicken is marinated, you simply pop them into the oven and presto… you have yourself some delicious chicken.  The only hard part about this recipe is waiting the three hours for the chicken to fully gather all of the flavorful ingredients. An optional side for the Thai Chicken is some fluffy white rice and a light cucumber salad. Enjoy!!

Ingredients  

1/2 bunch cilantro stems

3 cloves of garlic

2 Tbsp. oyster sauce

1 lime

Salt and pepper

8 chicken drumsticks

Optional side dish: 1 ½ cups jasmine rice

The Process

1.    Finely chop the cilantro stems and garlic. Add it to a medium to large bowl and mix in oyster sauce, half of the limejuice and ½ tsp. each salt and pepper.

2.    Once the marinade is mixed together, toss the chicken in the bowl completely covering the chicken. Cover and refrigerate for at least 3 hours.

3.    Preheat the oven to 400*. Place the chicken on parchment lined backing-sheets and bake, turning once, until cooked through, 45-50 minutes

4.    While the chicken is cooking, in a medium saucepan combine the rice, 2 1/3 cups water and ½ tsp. of salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes and then fluff with a fork.

5.    Once the chicken and rice and finished you can now plate and enjoy!