Cary, NC – We wrote last week about La Farm opening its new downtown bakery on Chatham Street and the thought process behind Lionel and Missy Vatinet’s decision to move and expand. And earlier this week, CaryCitizen got to join newspapers and television stations from around the Triangle to tour the bakery and get a closer look at the bread it creates. Read more
Cary, NC – La Farm Bakery has been a Cary institution since 1999 and it now has a second location as the doors are open to its new bakery in Downtown Cary. Read more
Cary, NC – As Downtown Cary grows, residents and visitors have more options for their shopping. And with Pro’s Epicurean Market and Café now open, those options have expanded to a gourmet European market with top quality meals included. Read more
Cary, NC – With Summer upon us, it means a lot of grilling and a lot of friends coming over to eat. So take advantage of this time of year by experimenting with some seasonings and spices you may have not tried before. Read more
Cary, NC – Most Americans do not get enough fruits and vegetables, but a new store opening in Cary is hoping to get local residents to eat healthy, or rather, drink healthy. Read more
Cary, NC – In America, and particularly the Triangle, many different cultures and cuisines are mixed together. And at Eighty8 Asian Bistro in Cary, they are hoping to use this mix of cultures and their restaurant experience to bring new dishes to customers.
Cary, NC – In Cary, we are fortunate to have access to lots of international food. This recipe for Thai Yellow Curry Chicken is delicious, versatile, cheap and cooks in about 20 minutes.
Frozen boneless chicken thighs or breasts, any fresh vegetables you have lying around the house, a can of beans or chickpeas and half a jar of Thai Yellow Curry sauce.
It’s kind of a fusion recipe, adding the Mediterranean touch with the beans or chickpeas. The reason is that any proper rice takes at least 35 minutes to cook, but the canned beans only need 15 minutes to simmer in the sauce.
This is a one-pan dish and I cook it all in a cast iron skillet.
This recipe serves four people.
- Two boneless chicken thighs or breasts
- one onion, chopped
- one red pepper, chopped
- Substitute or add: carrots, green beans, cauliflower, broccoli, green pepper, hot pepper, summer squash, frozen peas, anything you like
- one can chickpeas or white beans
- 1/2 jar of Thai Yellow Curry sauce
- 1/2 cup chicken stock or water
In a medium-hot skillet, brown the chicken pieces on both sides and transfer the meat to a cutting board. Cut the chicken into bite-sized pieces and toss it back in the pan. Drizzle with a little olive oil if necessary. Sprinkle some salt and pepper while cooking.
Add the chopped onions and red pepper, sauteing for about two minutes. Add the water or stock and stand back (it should create a great cloud of steam). Toss in the chickpeas, add the yellow curry sauce, mix it together and cover. Let it simmer about 10 minutes and serve.
Story by Hal Goodtree. Photo by Sriram Bala.
Cary, NC – We sort our recycling every week but do you think about recycling your coffee grounds? Cary High School is starting a program to reuse coffee grounds to help grow plants and they are getting help from a store that makes a lot of coffee each morning. Read more