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!
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Red Curry Chicken with Eggplant and Bok Choy
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Ingredients
Food
Amt
Units
Prep
Notes
1 tablespoon
coconut oil
coconut oil
1
tablespoon
1
onion, cut into slices front root to top
(large)
onion
1
cut into slices front root to top
large
6
garlic cloves, minced
garlic cloves
6
minced
2 inch piece
lemongrass, crushed with the side of a knife
lemongrass
2
inch piece
crushed with the side of a knife
3 tablespoons
red curry paste
red curry paste
3
tablespoons
1 pound
chicken breast, thinly sliced into 1.5 inch pieces
chicken breast
1
pound
thinly sliced into 1.5 inch pieces
½ pound
eggplant, cut into 2 inch long and .5 inch thick pieces
eggplant
½
pound
cut into 2 inch long and .5 inch thick pieces
2
red bell peppers, cut into 1.5 inch strips
red bell peppers
2
cut into 1.5 inch strips
1 pound
bok choy, chopped and washed to remove grit
bok choy
1
pound
chopped and washed to remove grit
2 tablespoons
brown sugar
brown sugar
2
tablespoons
2 tablespoons
fish sauce
fish sauce
2
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
1
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:
6
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/red-curry-chicken-with-eggplant-and-bok-choy-95544
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