Mike’s Favorite Meal

June 18, 2013 at 4:48 pm

In honor of Father’s Day (two days late) I’m posting this super yummy thai curry recipe. If you couldn’t tell by the recipes I’ve been posting here lately, we go through a boat load of coconut milk in our house — at least 3 cans of it a week, sometimes more. I decided to go all out and order the 96 oz. can from Amazon! It’ll be coming in my next “subscribe & save” shipment. If a normal can is 13.5 oz, this mother must be ENORMOUS! Just read one of the Amazon reviews. It totally cracks me up and makes me think of this:

But I digress. So on with the recipe…

Thai Coconut Curry Chicken

Ingredients:

1 Tbs coconut oil or butter
1 lb boneless chicken thighs, cut into bite-sized pieces
1 red pepper, chopped
1 onion, chopped
2 cloves garlic, minced
large thumb of ginger, minced
1 can full-fat coconut milk (Native Forest)
1 4 oz. jar red curry paste (Thai Kitchen)
2 tsp fish sauce (Red Boat)
1 head of baby bok choy, chopped
1 zucchini, cubed
6 leaves of fresh basil, chiffonade

Directions:

On medium heat, sautee chicken, pepper, onion, garlic and ginger in oil until onion is translucent and chicken is no longer pink. Add coconut milk, curry paste and fish sauce and cook 1 minute longer. Reduce heat to medium-low and add bok choy and zucchini. Cover and cook until zucchini and bok choy is softened, but not mushy. Remove from heat and sprinkle with the fresh basil.

Mike really likes to add Sriracha to make the whole thing even spicier, but Sriracha has sugar in it, so that’s right out. I’ve actually been dying to make Nom Nom Paleo’s version of Sriracha, but just haven’t found the time. Soon maybe. Also, if you have no idea how to chiffonade cut your basil, I found this helpful little video for you. Enjoy!