Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


coconut milk

Jamaican Chicken Curry

From everyday food

– 2 tbsp oil
– 4 boneless skinless chicken thighs (40-48 oz)
– 1 medium onion, chopped
– 1 garlic clove, minced
– 1 tsp freshly ground cumin
– 3 tbsp jamaican curry powder
– 1/2 tsp dried thyme
– 4 carrots, thinly sliced
– 1 can (13.5 oz) coconut milk.
– 1 package (10 oz) frozen peas, thawed

In a large dutch oven, heat oil over medium-high. Season chicken with salt/pepper. Brown in 2+ batches, 3-4 mins a side. Move chicken to a plate.

Reduce heat to medium. Add onion, garlic, cumin curry, thyme, and 1/2 cup water. Cook until onion is soft, stirring frequently.

Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes.

Stir in peas and serve over rice.

Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

  • 1 3/4 C jasmine rice (or regular)
  • 1 can coconut milk (or skip and steam the rice in the rice cooker)
  • 2 tbsp + 1 tsp fish sauce
  • 2 tbsl + 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
  • 1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt.  Cover.  Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high.  Add garlic and half the chiles. Cook stirring constantly.  Add meat and break up with wooden spoon until completely browned.  Add soy mixture and cook another 30 seconds.  Add remaining chiles and soy mixture.  Server over rice with lime wedges.

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