RECIPE: Red Chicken Curry

Red Chicken Curry with Baby Boy Choy

WRITTEN BY JACLYN RITTER

There is nothing more warm, soulful, and nourishing than curries. These feel-good kinds of meals always leave you feeling satisfied. Curries span many regions, India, Asia, and Britain to name a few, and the ingredients are endless. From ginger to lemongrass, coconut milk to a garden array of fresh herbs and spices – curries are dishes that warm the soul.

I was first introduced to curry while studying abroad in Wales. To say I was conflicted about my feelings toward the dish my host family laid in front of me one summer evening would be an understatement. The bold flavors were overwhelming to my conservative palette. However, over the past decade, I have found myself seeking out curries of all kinds.

With that being said, I am often daunted by curry recipes. There are so many ingredients, many of which I have never cooked with before. After many failed attempts, I tend to leave it to the experts and order carry out. No more! I found this recipe in the September 2018 issue of Health Magazine. I garnered up some courage and gave it a whirl in the kitchen once more, and I am so glad I did. It was divine!

As the weather starts cooling off, make a big pot of this soul warming dish - you will not be disappointed!

INGREDIENTS

• 2 tbsp. olive oil, divided

• 1 medium-size red bell pepper, chopped

• 1 medium-size shallot, chopped

• 1 tbsp. finely chopped lemongrass

• 1 ½ tsp. grated fresh ginger

• ¼ cup red curry paste

• 1 cup low-sodium chicken broth

• 1 cup coconut cream

• ¼ tsp. fine sea salt, divided

• 6 oz. baby bok choy (2 heads), quartered

• 2 6-oz. boneless, skinless chicken breasts

• ¼ tsp. black pepper

Serve over jasmine rice with basil and lime wedges.

PREPARATION

Makes 4 servings

1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add bell pepper; cook, stirring occasionally, until softened, about 6 minutes. Add shallot, lemongrass, and ginger; cook, stirring often, until fragrant, about 1 minutes. Add curry paste: cook, stirring constantly, until slightly caramelized, about 30 seconds.

2. Add chicken broth, coconut cream, and 1/8 teaspoon of the salt. Bring to a boil over mediumhigh heat, scraping bottom of pan to release browned bits. Reduce heat to medium-low and simmer, uncovered, until slightly reduced, about 5 minutes. Add bok choy; cook, stirring often, until tender, about 4 minutes.

3. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium. Sprinkle chicken breasts with pepper and remaining salt. Cook until a thermometer inserted in thickest portion registers 165 degrees Fahrenheit. About 6-7 minutes each side. Let rest for 5 minutes before slicing.

4. Prepare rice according to package directions. Divide rice, curry sauce, and chicken in shallow bowls and garnish with basil and lime wedges.