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Red Chicken Curry with Baby Bok Choy

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Red Chicken Curry with Baby Bok Choy
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Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat 1 tablespoon of the oil in a large saucepan over medium. Add bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add lemongrass, shallots, and ginger; cook, stirring often, until fragrant, about 2 minutes. Add curry paste; stirring constantly, until slightly caramelized, about 30 seconds.
  2. Add chicken broth, coconut milk, and 1/8 teaspoon of the salt; bring to a boil over medium-high, scraping bottom of pan to release browned bits. Reduce heat to low and simmer, uncovered, until slightly reduced, about 5 minutes. Add bok choy; cook, stirring often, until tender, about 4 – 5 minutes.
  3. In a large skillet heat remaining 1 tablespoon oil over medium. Sprinkle chicken breasts with pepper and remaining 1/8 teaspoon salt. Cook until a thermometer inserted in thickest portion registers 165°F, 6 to 7 minutes on each side. Let rest 5 minutes before slicing.
  4. Prepare rice according to package directions. Divide rice, chicken, and curry sauce among 4 shallow bowls. Garnish with basil and lime wedges.
Recipe Notes

400 Calorie Meal

One serving of entrée.

500 Calorie Meal

One serving of entrée, with  Baby Spinach Salad with Goat Cheese or any 100 calorie salad.

Or --- One serving of entrée, with  Baby Spinach Salad with Goat Cheese  or any 50 calorie salad, and 1 cup of fresh raspberries or any 50-calorie fruit.

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