So, I know these pictures aren’t all that appetizing. I mean, if you have a somewhat good imagination then I’m sure you could picture this meal tasting delicious, and you’d be right. This meal was delicious! It was so authentic tasting. I was pretty proud of myself. My stomach is growling just looking at these pictures. Good thing I’ve got the leftovers for lunch tomorrow.
I just happened to come across this recipe in Cooking Light, and I’m so happy I found it. It was one of those small side recipes that they didn’t show a picture of. I hate when recipes don’t have pictures, but by reading the ingredients, I knew this recipe would be something I’d love.
It’s pretty dang healthy, too, so that’s always a bonus. I really would have loved to devour this over jasmine rice, but that dang David, he’s always trying to make me cook healthy these days. So, instead I served it over quinoa. I would have served it over brown rice, but now he’s trying to limit his carbs, so quinoa it is. A little protein with some more protein. I also added a very large serving of green beans, and I ended up mixing them into the dish, which actually worked out pretty splendidly.
David’s already asked me to make this again next week, and I wouldn’t be surprised if I actually do. We both ended up loving it, and almost licking the pan dry…Geez, you sure know it’s a keeper when that happens.
Green Curry Chicken
Recipe adapted from Cooking Light
2 tablespoons minced shallots
2 teaspoons minced garlic
1 teaspoon fresh ginger, peeled & grated
2 tablespoons green curry paste
1 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon garlic chili sauce
1 pound skinless boneless chicken breast, chopped into bite-sized pieces
1 tablespoon olive oil
1 (13.5 oz) can light coconut milk
1 bok choy, chopped
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1. In a small bowl; combine shallots through garlic chili sauce. Set aside.
2. In a large saute pan; heat olive oil over medium high heat. Cook chicken for about 3 minutes. Stir in green curry sauce and pour in coconut milk. Cook for 4 minutes.
3. Stir in bok choy, green onions, and cilantro. Lower heat and simmer for 8 minutes.
Serve over rice or quinoa.