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Red Curry Chicken with Eggplant and Bok Choy

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This curry stars a Yum fan favorite: bok choy! It was created by registered dietitian, Sarah Moran, using the Meal-o-Matic Curry in a Hurry!

Ingredients

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1 tablespoon coconut oil

coconut oil

tablespoon

1 onion, cut into slices front root to top (large)

onion

cut into slices front root to top

large

6 garlic cloves, minced

garlic cloves

minced

1 inch piece ginger, peeled and minced

ginger

inch piece

peeled and minced

2 inch piece lemongrass, crushed with the side of a knife

lemongrass

inch piece

crushed with the side of a knife

3 tablespoons red curry paste (May contain soy)

red curry paste

tablespoons

May contain soy

1 pound chicken breast, thinly sliced into 1.5 inch pieces

chicken breast

pound

thinly sliced into 1.5 inch pieces

½ pound eggplant, cut into 2 inch long and .5 inch thick pieces

eggplant

pound

cut into 2 inch long and .5 inch thick pieces

2 red bell peppers, cut into 1.5 inch strips

red bell peppers

cut into 1.5 inch strips

1 pound bok choy, chopped and washed to remove grit

bok choy

pound

chopped and washed to remove grit

2 tablespoons brown sugar

brown sugar

tablespoons

2 tablespoons fish sauce

fish sauce

tablespoons

13.5 fl oz can coconut milk

coconut milk

13.5

fl oz can

1 cup packed Thai basil leaves (can substitute other basil variety)

Thai basil leaves

cup

can substitute other basil variety

Method

COOK THE AROMATICS. Heat coconut oil in a large, heavy bottom pot, such as a Dutch oven, over medium heat. Add onion, garlic, ginger, and lemongrass to hot oil and cook, stirring frequently until onions are softened and mixture is fragrant, about 3 minutes.
ADD THE CURRY PASTE. Push aromatics to the sides of the pot and add curry paste to the center of the pot. Move curry paste around the pot, scraping it across the bottom and mixing in with the aromatics until curry paste is slightly darkened and evenly distributed, about 2 minutes.
COOK THE CHICKEN. Add chicken to the pot stir to combine. Cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.
ADD THE VEGETABLES. Add eggplant and red bell pepper to the pot and stir to combine, cooking until the veggies are softened, about 2 minutes. Then add the bok choy and stir to incorporate, cooking until it begins to wilt, about 1 minute.
ADD SUGAR AND LIQUIDS, THEN SIMMER. Add the brown sugar, fish sauce, and coconut milk to the pot and stir to combine. Bring mixture to a simmer, reduce heat to low, and cover. Simmer covered for 5 minutes or until vegetables are cooked and flavors combine, but bok choy still retains bright green color. Remove pot from heat and stir in Thai basil leaves to wilt. Serve with rice.

Prep time

10 min

Cook time

30 min

Yields/Serves: