We love Thai food in our household, and there are lots of place in Vancity to get amazing Thai. But while I love the flavour, I always end up feeling slightly guilty because I know how much bad stuff is in there!! So I make red curry at home quite often, and I have to say...I don't miss ordering in. I usually keep mine pretty simple, but you can really add any vegetables you'd like, add seafood, leave the meat out all together...whatever you feel like. The really vital part I find is the sauce and after that, just get creative! I also make quite a big batch since it's amazing the next day for lunch , but you can halve it if you want a smaller portion :)
2 cans coconut milk (not cream)
1-2 tbsp red curry paste (use as much or as little as you want depending on how spicy you want it!)
4 non-medicated, free-run chicken breasts
1 whole head Bok Choi chopped
1/2 chopped onion
1/2 can water chestnuts
Sea salt to taste
Fresh cracked pepper to taste
1 tbsp coconut oil
1 tbsp lemon juice
Heat a large skillet/non-stick frying pan on medium and dissolve curry paste in coconut oil. Add both cans of coconut milk, salt, pepper, lemon juice and the chopped onion and stir until curry is combined (if you are adding carrots or broccoli this is the time to throw them in). Arrange chicken breasts in sauce mixture. Cover and turn heat to medium low and simmer for 12-15 minutes or until chicken is cooked through. Add chopped Bok Choi and water chestnuts, stir and cover with lid until Bok Choi is wilted, but not completely soft (you want it to give a bit of crunch!). Garnish with fresh grated ginger, a lime wedge or fresh herbs and serve with steamed rice or rice noodles. Enjoy!
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