I’ve never been the biggest fan of curry, but I have totally changed my mind after making this chicken & coconut curry dish this evening. Mmmmm… I highly recommend this recipe to anyone looking for an easy, flavorful, and healthy dish.
In this hearty dish, tender bites of chicken and bok choy are cooked in a vibrant mix of sweet coconut milk, spicy yellow curry paste, and rich tomato paste. Served over a bed of nutty brown rice, perfect to soak up all the bright flavors, this dish is quite possibly the best meal I’ve ever made.
Ingredients for the best meal ever
- 2 Boneless, Skinless Chicken Breasts
- ½ cup Brown Rice
- 1¾ cups Light Coconut Milk
- 1 Yellow Onion
- 2 cloves Garlic
- 10 oz Baby Bok Choy
- 1 Tbsp Yellow Curry Paste
- 2 Tbsps Tomato Paste
Recipe for the best meal ever
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop.
While the chicken cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic.
To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced onion and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, curry paste, and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the coconut milk (shaking the can before opening). Increase the heat to high and cook, stirring occasionally, 6 to 8 minutes, or until thickened.
Add the chopped bok choy leaves to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat. Add the chopped chicken; stir until combined and heated through. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Enjoy!
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