If you ever have a chance to come to Davie, Fl you should, of course, let me know so we can hang out. Somewhere we can go while you're in town is to one of my favorite places, Foodtown.
Foodtown is an international grocery store that literally is like walking into the world. I wish I could tell you a specific part of the world, but it has so many items from all over the world that it's like the cuisine from all over the world is all in this one place. It does have a bit of a different smell, but hey so do other parts of the world.
Whenever I want to find that "hard to find" ingredient that American grocery stores would never even think to come up with. Foodtown is there with not only what I'm looking for, but some items that I didn't even know existed.
Thai food is a favorite of mine. On a recommendation, I went to Foodtown to look for a curry paste, and let me tell you that this recipe literally came out finger-licking good.
Serves: 6
Here's What You Need...
INGREDIENTS
1 Tablespoon avocado oil,
1.5 pounds boneless skinless chicken thighs, cubed into 1/2″ pieces
1 large onion,
12 ounces3 cups thinly sliced peeled carrots, about 1 pound
2 Tablespoons Mae Ploy yellow curry paste
1 Teaspoon ground turmeric
2 cans of coconut milk
1 Tablespoon lime zest
2 Tablespoons freshly squeezed lime juice
2 Tablespoons Nutzo peanut butter or Cashew Butter
1 Teaspoon sea salt, or to taste
4 cups chopped baby spinach, 4-6 ounces
Optional Toppings:
Chopped fresh cilantro
roughly chopped peanuts, or cashew
lime wedges
INSTRUCTIONS
1. To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4″ thick half-moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.
2. When all the ingredients have been prepped, place a 10-12″ skillet over medium-high heat. When the pan is hot, add the avocado oil and cubed chicken. Sauté the chicken until it’s just done and browned, (use a metal spatula if you’re using a cast-iron skillet to make it easier to scrape the browned bits off the bottom). Remove the chicken from the pan and set it aside.
3. Add the onion and carrots to the pan, and cook just until crisp-tender, about 6-8 minutes. Then add the curry paste and turmeric. Stir to combine, breaking up the curry paste, about 1 minute.
4. Add the coconut milk and lime zest. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are done about 8-10 minutes.
5. Add the chicken back to the pan along with the lime juice and nut butter. Stir to combine, then add sea salt to your taste.
6. Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes. Serve the curry with your choice of toppings, cauliflower rice.
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