Photo credit: lemonsandlimabeans.blogspot.com
Red Curry with Chicken, Sweet Potato, and Baby Bok Choy
Yield: 2-4 servings
1 (15-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1 large sweet potato, cut into bite-size chunks
1-2 cups chicken broth
1 tablespoon palm sugar or dark brown sugar
2 tablespoons fish sauce
1 cup roasted chicken, shredded
6 kaffir lime leaves
1 red or green chili pepper, minced
1 bunch baby bok choy, chopped into bite-size pieces
1/2 - 1 cup chopped fresh cilantro or Thai basil (or a combination of the two)
fresh lime juice to taste, optional
Srirachi or your favorite hot sauce to taste, optional
Combine coconut milk and red curry paste in a wok or deep saucepan. Stir well to combine and bring to a boil over high heat. Reduce heat to medium and add sweet potato, simmering for 10 minutes or until slightly tender.
Add 1 cup of stock, sugar, fish sauce, chicken, lime leaves, and pepper. Stir together and continue to simmer for an additional 10 minutes or until the sweet potato is fork-tender.
Add the baby bok choy and cilantro and reduce heat to medium-low, simmering for 3-4 minutes or until greens are wilted.
Adjust taste and thickness as desired by adding up to a cup of additional stock.
Serve over rice with optional toppings.
Post from: lemonsandlimabeans.blogspot.com
Adapted from Healthy Green Kitchen
- A. B. Gardy