Coconut Cravings

Spicy Green Curry

Ingredients

Measurement

Scale

1 Tablespoon oil, sesame or avocado oil
1 cup yellow onion, chopped
3 garlic cloves, minced
1/2 cup carrots, chopped
1/2 cup mushrooms, chopped
1 zucchini, chopped
1 head baby bok choy, sliced
12 1/2 ounces canned chicken breast meat, drained
2 Tablespoons gluten-free tamari
2 Tablespoons gluten-free oyster sauce
1 Tablespoon green curry paste
19 ounces canned coconut milk

Instructions

  • PREP. Prepare your vegetables by chopping the onion, garlic, carrots, mushroom, zucchini, and baby bok choy.

  • SAUTE. Add sesame or avocado oil to a large saute pan over medium heat. Add onions, garlic, carrots, and mushrooms. Saute for 5-8 minutes or till the onions begin to turn translucent.

  • ADD VEG & SAUCES. Add zucchini, stems of the baby bok choy, tamari, and oyster sauce. Stir. Cover the pan and lower the heat to a simmer. Allow approximately 15 minutes for the vegetables to cook through.

  • ADD CHICKEN. When the carrots and zucchini are soft, add the drained canned chicken.

  • ADD CURRY PASTE. Scoot the food to the side in the saute pan and poor a large spoonful of coconut milk into the pan. Add the curry paste and mix it into the coconut milk. Then stir the curry paste mix in with the chicken and vegetables.

  • ADD REMAINING COCONUT MILK. Add the remaining coconut milk and give it only a minute to warm, then remove the curry from the heat. Coconut milk thins if left on the heat for too long, and the effect will be a water curry, so only leave it on the pan long enough to warm. Add the greens of the baby bok choy.

  • SERVE. Serve over cooked rice. This curry is good for up to 3 days when kept in the fridge and is great as leftovers.