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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!

Ingredientes

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1 cucharada aceite coco

aceite coco

cucharada

1 cebollas, cut into slices front root to top (grande)

cebollas

cut into slices front root to top

grande

6 garlic cloves, picado fino

garlic cloves

picado fino

1 inch piece jengibre, peeled and minced

jengibre

inch piece

peeled and minced

2 inch piece hierva de limón, crushed with the side of a knife

hierva de limón

inch piece

crushed with the side of a knife

3 cucharadas pasta curry roja (May contain soy)

pasta curry roja

cucharadas

May contain soy

1 libra pechuga, thinly sliced into 1.5 inch pieces

pechuga

libra

thinly sliced into 1.5 inch pieces

½ libra verengena, cut into 2 inch long and .5 inch thick pieces

verengena

libra

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 libra bok choy, chopped and washed to remove grit

bok choy

libra

chopped and washed to remove grit

2 cucharadas azúcar morena

azúcar morena

cucharadas

2 cucharadas salsa de pescado

salsa de pescado

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

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

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