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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Ingredientes
Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada
aceite coco
aceite coco
1
cucharada
1
cebollas, cut into slices front root to top
(grande)
cebollas
1
cut into slices front root to top
grande
6
garlic cloves, picado fino
garlic cloves
6
picado fino
2 inch piece
hierva de limón, crushed with the side of a knife
hierva de limón
2
inch piece
crushed with the side of a knife
3 cucharadas
pasta curry roja
pasta curry roja
3
cucharadas
1 libra
pechuga, thinly sliced into 1.5 inch pieces
pechuga
1
libra
thinly sliced into 1.5 inch pieces
½ libra
verengena, cut into 2 inch long and .5 inch thick pieces
verengena
½
libra
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 libra
bok choy, chopped and washed to remove grit
bok choy
1
libra
chopped and washed to remove grit
2 cucharadas
azúcar morena
azúcar morena
2
cucharadas
2 cucharadas
salsa de pescado
salsa de pescado
2
cucharadas
13.5 fl oz can
leche de coco
leche de coco
13.5
fl oz can
1 taza
packed
Thai basil leaves
(can substitute other basil variety)
Thai basil leaves
1
taza
can substitute other basil variety
método
- 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.
Tiempo de preparacion
10 min
Tiempo de cocinar
30 min
Sirve:
6
Yum Ratings
Printed from:
https://recipes.doctoryum.org/es/recipes/red-curry-chicken-with-eggplant-and-bok-choy-95544
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