It's now November and it's wet, cold and dark at night which is perfect for eating warm, flavourful dishes and pretending I am somewhere warm and exotic. In January 2011 I traveled through Thailand, Laos and Cambodia and one of my favourite experiences was taking cooking classes! Thailand had the most amazing food of anywhere I've traveled. Oh how I miss cheap, delicious food from street vendors! I highly reccomend traveling to Thailand and trying all the amazing dishes. I have always loved Thai food and I am always up for a challenge of making my favourite dishes more nutritious. So, here is a healthy twist on my all time favourite Thai dish... Green Curry. *You can substitute chicken for pork, beef or tofu.
Chicken Basil Green Curry with Bok Choy & Cauliflower "rice":
- 2 Chicken breasts (Approx 400g)
- 1/2 can coconut milk
- Chicken or Vegetable stock as needed
- 2 tsp green curry paste
- 1 red onion
- 1 tsp vegetable oil
- 1 bunch Thai basil
- 4 lime leaves (frozen, fresh or dried)
- 4 Bok Choy stalks
*Serve with Basic Cauliflower "Rice"
Chop onion and basil. Heat oil in pan on medium and add onions, and lime leavesl. Add small amounts of chicken stock as needed. After 5 minutes add 2 tsp curry paste and chopped basil, cook until onions are translucent. Add chicken and brown for approximently 5- 10 minutes until chicken is cooked.
Add 1/2 can of coconut milk and let simmer for another 5 minutes
Wash Bok Choy and cut in half. In another pan heat 1 tsp sesame oil on medium heat. Add Bok Choy and add water as needed when pan gets dry.
Cook for approximently 7 minutes until white part is tender (time varies depending on size)
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