It seems that food and cooking is everything in Barry's life. So much of what Barry does is related to food -- whether working in community gardens, helping to plant fruit trees, or volunteering at a local community kitchen. This passion led to a career in cooking, and a keen interest in the cooking styles from a diversity of culinary traditions, including Asian. One of his favorite recipes is below.
3 lbs chicken thighs (about 8-10 pieces)
1 large red bell pepper cut into 3/4" pieces
1 large onion cut into 3/4" pieces
3/4 lb baby bok choy (preferably Bok Choy Mue)
1 or 2 Tblsp. curry powder (to taste)
Salt and pepper to taste
2 Tblsp. canola oil
1 can coconut milk (approx 400 ml)
1 1/2 cups water
2 or 3 whole star anise
2 or 3 stalks lemongrass (outer dry leaf/leaves removed and cut to about 5-6" long)
1 Tblsp chili garlic sauce
Using half of the curry powder and the salt and pepper, season both sides of the chicken.
Heat a very large pan on medium high heat.
Add the oil and brown both sides of the chicken.
The chicken should cook for approximately 3 minutes per side.
Use 2 pans to cook or brown in batches.
Remove chicken from the pan.
Add the onion and red bell pepper to the pan.
Add the rest of the curry powder.
Stir and cook for about 3-4 minutes.
With the back of a large kitchen knife, gently bruise the lemongrass to release its essential oils.
Add the coconut milk, water, star anise, lemongrass and baby bok choy to the pan.
Stir gently to mix.
Heat to a boil, and then reduce heat to a gentle simmer.
Simmer for about 25 minutes or until done.
It will be done when an "instant read" thermometer reads 165 degrees, or the juices run clear when pierced with a knife near the bone.
Turn off the heat.
Add the chili garlic sauce.
Stir to blend all ingredients.
Serve with rice.