Yellow Thai-Style Chicken Curry
over Fluffy Rice with Baby Bok Choy & Lime
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
Colour your world—or at least your winter evening—with a classic Thai-themed curry. Bright and full-bodied, our yellow curry paste is a nifty base to build on, simply by adding cream for silkiness, demi-glace for smoothness and lime juice for tartness. In a perfect balance of meat and veg, it coats quarters of gently softened baby bok choy and tender chicken thighs resting on a mound of steaming white rice.
We will send you:
- 4 Chicken thighs
- 340g Baby bok choy
- 1 Scallion
- 1 Lime
- 160g White rice
- 18g Mild yellow curry paste
- 30ml Vegetable demi-glace
- 30ml Heavy cream
Contains: Milk
You will need:
Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
5 g
Sodium
820 mg
Total Carb
76 g
Sugars
3 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Zest and cut the lime into 6 wedges. Remove the root ends of the bok choy; quarter lengthwise. Thinly slice the scallion, separating the white bottom and green top.
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat, and let sit, covered, for 5 min. Add the lime zest. Fluff the rice.
Start the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Cook, partially covered, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the curry & finish the chicken
In the same pan, heat a drizzle of oil on medium. Cook the white bottom of the scallion and curry paste, scraping up any browned bits from the bottom of the pan, 30 sec. to 1 min., until fragrant. Add the bok choy, cream, demi-glace and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and return the chicken. Cook, partially covered, 4 to 6 min., until the chicken* is cooked through and the bok choy have wilted. Add the juice of 2 lime wedges (double for 4 portions); stir well.
Plate your dish
Divide the rice between your bowls. Top with the curry and chicken. Garnish with the green top of the scallion and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
