This post is part of the series: LET’S OM NOM Cooks Edmonton Cooks: Signature Recipes From the City’s Best Chefs. You can see the recipe list here or follow chronologically here.
Edmonton’s weather is slowly getting warmer and with it comes one thing in mind: food trucks. They’re not out on the streets quite yet but it doesn’t hurt to start making the recipes from Edmonton Cooks’ mobile eateries. I decided to start off with Edmonton’s first food truck: Filistix Mobile Kitchen. Super thankful that their South Pacific Coconut Curry Chicken pairs well with their Napa Cabbage Slaw with Sesame-Soy Balsamic Vinaigrette! Two in one!
- Dijon Mustard
- Soy Sauce
- Balsamic Vinegar
- Sesame Oil
- Napa Cabbage
- Red Cabbage
- Dried Cranberries
- Sliced Almonds
- Green Onions
- Chicken Thighs
- Thai Red Chili Flakes
- Bay Leaf
- Coconut Milk
- Chicken Stock
Any grocery store.
Nothing complex or noteworthy about these recipes as they’re both pretty straight forward!
To make Sesame-Soy Balsamic Vinaigrette: Mix garlic, mustard, sugar, soy sauce, balsamic vinegar and sesame oil together.
Whisk while drizzling canola oil slowly to make emulsion.
To make Napa Cabbage Slaw: Combine napa and red cabbage with dressing, according to taste. Toss with dried cranberries, almonds, and green onions. May garnish with the same for serving.
To make South Pacific Coconut Curry Chicken: Rub salt, pepper and soy sauce on chicken thighs.
Sear chicken thighs to crisp up skin and brown. Remove thighs.
Add garlic, ginger, curry powder, chili flakes, sugar, bay leaf, salt and pepper. Sauté to aromatize.
Add coconut milk and chicken stock. Return chicken thighs to pan. Bring to boil.
Lower to medium-low heat and cover. Simmer until fully cooked and sauce thickens to gravy-like consistency. Adjust seasoning with salt and pepper.
Serve chicken thighs and garnish with cilantro.
This is one of the easier recipes in the book and pretty quick to whip up. All ingredients can be sourced at your local grocery store. I always love it when I can use up some homemade chicken stock too. I thought the two recipes were great together and in addition to some jasmine rice, made a complete dinner! I have yet to try the dishes at Filistix but I would like to think that what they’re serving up is slightly more complex than this. Perhaps they make their own curry paste? I’ll have to try soon to compare.
My favourite was the napa cabbage slaw, the dried cranberries adding that tartness and brightness as a side dish. It’s quick enough to do while your chicken is simmering away so make a point to do both recipes!