Thai Chicken Curry with Eggplant, Baby Bok Choy & Sweet Potatoes
This rich, coconut-scented red curry is infused with fresh ginger and packed with good-for-you vegetables.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 1 cup long-grain brown rice (Try: Lundberg Organic Brown Long Grain Rice)
- 1 tbsp safflower oil
- 2 cloves garlic, finely chopped
- 1 1-inch piece fresh ginger, peeled and finely chopped (about 1 tbsp)
- 3 tbsp Thai red curry paste
- 1 large sweet potato, peeled and cut into 3/4-inch pieces
- 1 1/2 cups coconut milk (Try: Native Forest Unsweetened Organic Coconut Milk)
- 1 baby eggplant or 2 small Japanese eggplants, cut into 1-inch pieces
- 2 pieces baby bok choy, quartered lengthwise
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
- 1 large red bell pepper, seeded and cut into 3-inch pieces
- Juice of 1 lime
- 1 tsp fish sauce
- 1 to 2 Thai red chiles, thinly sliced, optional (Tip: Remove seeds for less heat.)
- 1/2 small red onion, thinly sliced
- 2 tbsp chopped fresh cilantro leaves
Preparation
- Cook rice according to package directions. Meanwhile, in a large saucepan on medium, heat oil. Add garlic, ginger and curry paste and cook, stirring constantly until fragrant, about 1 minute. Add potatoes and stir constantly until coated, about 1 minute. Add milk and 1 3/4 cups water. Cover pan and bring to a simmer. Reduce heat to medium to medium-low and simmer, covered, stirring occasionally, for 5 minutes. (NOTE: Do not boil; keep liquid at a steady simmer.)
- To pan, add eggplant and stir to submerge in liquid. Add bok chou and arrange in a single layer; lightly press down to partially submerge. Cover and simmer for 3 minutes. Add chicken and stir gently to submerge, then add pepper. Cover and simmer until chicken is cooked through, stirring occasionally, 4 to 5 minutes. Remove from heat; stir in lime juice and fish sauce.
- Divide curry among serving bowls and sprinkle chiles (if using), onion and cilantro evenly over top. Serve with rice.
Nutrition Information
- Serving Size 1 3/4 cups curry and 3/4 cup rice
- Calories 585
- Carbohydrate Content 55 g
- Cholesterol Content 83 mg
- Fat Content 27 g
- Fiber Content 6 g
- Protein Content 33 g
- Saturated Fat Content 17 g
- Sodium Content 522 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 4 g