Panang Curry Chicken: Try Something New!

by Jerry Marello, General Manager at Turning Stone Resort & Casino

Trying out new recipes during cold winter months can be fun! The heat from the stove makes the house feel warm and cozy. The delicious smells coming from the kitchen make the family feel loved. Winter is the best time to invite friends and family over to share a meal. Instead of feeling trapped in the house by the snow, view winter as a luxurious time to spend expanding your culinary expertise.

The summer months get so busy. Friends spend weekends traveling. The kids are outside from morning until night. During the summer, the best you can do is usually throwing some burgers on the grill. In the winter, everyone tends to be home more often. They also have more time to be social. It is the perfect time to host a dinner party.

Looking to make a meal that’s healthier, but not boring? Try a flavorful Asian dish. The below Panang Chicken dish is from the Peach blossom Restaurant in Upstate New York, is raved about by guests for its rich flavor.

Chicken Curry

Recipe makes 4 servings.

• 3 1/2 cups canned unsweetened coconut milk, divided
• 2 to 3 tablespoons Panang curry paste (less if you don’t want it as spicy)
• 1 cup thinly sliced onion
• 10-15 Thai basil leaves, finely shredded
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices
• 1 large red bell pepper, cut into 1/4 inch strips
• 3 teaspoons tamarind paste
• 2 teaspoons fish sauce
• sugar to taste
• 6 cups steamed rice (use brown rice or spaghetti squash as a healthier option)

In a wok or large skillet, heat coconut milk and curry paste using medium-high heat. Warm the mixture but do not let it boil. Stir constantly for two minutes. Add onion. Bring to a boil. Boil for five minutes, and then lower the temperature to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and pinch of sugar. Stir occasionally, and simmer until chicken is cooked through, which should be six to eight minutes. Add basil leaves before serving. Serve over steamed rice.

Ingredient Info:
Unsweetened coconut milk, Thai red curry paste, tamarind paste, and fish sauce can be found in the Asian foods section of most supermarkets or specialty grocery stores.

TIP: Serve this meal with warm green tea and pinot noir. The richness of the curry and coconut milk go well with red wine, but a chilled sauvignon blanc would be a good pairing as well.

Photo credit: Photo Credit: <a href=”“>TMAB2003</a> via <a href=”“>Compfight</a> <a href=”“>cc</a>

Roasted Chicken & Butternut Squash Pasta

By Jordan R.

Jordan is one of my instagram pals that never ceases to amaze me with her beautiful and healthy food photos. I asked her to share this recipe because it is perfect for Fall!

This is a recipe with which you can really play around. Use different squashes, pastas, and cheeses to make this recipe your own. The mixture of whole wheat pasta, lean chicken breast, and a variety of vegetables is sure to keep your waistline in check during the indulgent months of Fall. Here is the basic blueprint for a delicious autumn squash pasta:

(Servings for one person)1/4 butternut squash

Extra virgin olive oil



1 tbsp sage

3 oz of chicken breast

2 oz. whole wheat spaghetti pasta

5 asparagus spears

1 c. eggplant

1 tbsp. balsamic vinaigrette

1 tsp. minced garlic

Parmesan cheese (or another grated or shredded low-fat cheese)



1. Preheat oven to 350 degrees.2. Coat butternut squash lightly with olive oil, about 1 tsp. of sage, salt, and pepper, then place in a shallow pan. Place the pan in the oven and roast for 30 minutes, or until tender.

3. Coat chicken breast lightly with olive oil, sage, salt and pepper. Place on a broiling pan and broil for 20 min. or until chicken is cooked.

4. Cook noodles according to directions on package.

5. Coat eggplant lightly with olive oil, about 1 tsp. of sage, salt and pepper. When the squash is halfway done roasting, at about 15 minutes, place the eggplant in the pan with the squash.

6. Repeat for asparagus. Place asparagus in the pan with the other vegetables for the remaining 5-7 minutes.

7. Once cool, place chicken and veggies on a cutting board and chop them all into 1″-1 1/2″ cubes. Cut asparagus into about 5 parts each.

8. Heat a large wok or skillet. Pour a nickel-sized amount of olive oil in the skillet. When heated, place vegetables, chicken, and pasta in the skillet. Toss with balsamic vinaigrette, garlic, and the rest of the sage. Add basil, salt, and pepper to taste.

9. Serve on a plate, topped with your favorite cheese. (I used a little bit of feta cheese in the picture!)