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Ready in 25 minutes

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
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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.
a picture
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.
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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.
a picture
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.
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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.