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!
Edmonton Cooks: South Pacific Coconut Curry Chicken & Napa Cabbage Slaw (Filistix Mobile Kitchen)
Ingredients:
- Garlic
- Dijon Mustard
- Soy Sauce
- Balsamic Vinegar
- Sesame Oil
- Napa Cabbage
- Red Cabbage
- Dried Cranberries
- Sliced Almonds
- Green Onions
- Chicken Thighs
- Ginger
- Curry
- Thai Red Chili Flakes
- Bay Leaf
- Coconut Milk
- Chicken Stock
- Cilantro
Napa Cabbage
Sourcing Notes:
Any grocery store.
Ingredients
Recipe Notes:
Nothing complex or noteworthy about these recipes as they’re both pretty straight forward!
Cooking Notes:
Sesame-Soy Balsamic Vinaigrette
To make Sesame-Soy Balsamic Vinaigrette: Mix garlic, mustard, sugar, soy sauce, balsamic vinegar and sesame oil together.
Whisking Dressing
Making Emulsion
Whisk while drizzling canola oil slowly to make emulsion.
Edmonton Cooks: Napa Cabbage Slaw (Filistix Mobile Kitchen)
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.
Seasoning Chicken
To make South Pacific Coconut Curry Chicken: Rub salt, pepper and soy sauce on chicken thighs.
Browning and Crisping Chicken
Sear chicken thighs to crisp up skin and brown. Remove thighs.
Aromatics
Add garlic, ginger, curry powder, chili flakes, sugar, bay leaf, salt and pepper. Sauté to aromatize.
Coconut Milk and Chicken Stock
Add coconut milk and chicken stock. Return chicken thighs to pan. Bring to boil.
Simmering Chicken
Lower to medium-low heat and cover. Simmer until fully cooked and sauce thickens to gravy-like consistency. Adjust seasoning with salt and pepper.
Edmonton Cooks: South Pacific Coconut Curry Chicken (Filistix Mobile Kitchen)
Serve chicken thighs and garnish with cilantro.
Edmonton Cooks: South Pacific Coconut Curry Chicken & Napa Cabbage Slaw (Filistix Mobile Kitchen)
Lessons:
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.
Edmonton Cooks: South Pacific Coconut Curry Chicken (Filistix Mobile Kitchen)
Edmonton Cooks: Napa Cabbage Slaw (Filistix Mobile Kitchen)
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!
Edmonton Cooks: South Pacific Coconut Curry Chicken & Napa Cabbage Slaw (Filistix Mobile Kitchen)
let's om nom 