Thai Green Curry Chicken with Baby Bok Choy & Shredded Carrots

Of all
the delights Thai cuisine offers, my hands down favorite is green curry.  We don't go out for Thai food often, but every time we do it's green curry for me. It is a rare day I push myself to mix things up and try something different. 

I can't remember where I stumbled across this recipe on a website called Avery Cooks. It didn't look too complicated and, other than the green curry paste and fresh cilantro, I had everything I needed in my cupboard.  It was time to see if I could recreate a decent version of my favorite dish at home. 

I loved that she had a range for many of the ingredients, especially the curry paste. Want it hotter, use more. Milder, use less.  Same with the veggies and chicken. Want more of either increase it, want it saucier use less. Changing a recipe to make it more to your liking is always a good choice. 

For supper
last night, I added only 2 tablespoons of green curry paste as my husband doesn't like a lot of heat. If it was for me only, I would have added more. I also switched out the diced large zucchini for baby bok choy which I cross sliced. What I had in my fridge. The only change made I was unhappy with was I used the lite coconut milk. I am supposed to be watching my fat intake, so it seemed a good choice. However, lite doesn't give the same rich flavor and creamy texture. 

It was fun to try to make a fav dish at home and find out it wasn't that hard. I am going to look at other recipes to see if I can change it up in some way that will make using the lite coconut milk work better. Enjoy!

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Thai Green Curry Chicken w/ Baby Bok Choy & Shredded Carrots

Ingredients - 

2 to 3 T                Coconut, Olive, or Avocado oil
1                          Medium/large sweet Vidalia or yellow onion, diced small
1 to 1.25 lbs.       Boneless skinless chicken breast, diced into bite-sized pieces
3 cloves               Garlic, finely minced or pressed
1 T                      Fresh ginger, finely chopped
2 tsp                    Ground coriander
14 oz. can            Full Fat coconut milk (can sub lite, but the flavor won't be a rich and smooth)
1 to 1 1/2 C         Shredded carrots
3-1/2 C               Baby Bok Choy, rinsed and cross sliced
2 to 8 T               Thai green curry paste
1 tsp                    Salt, or to taste
1/2 tsp                 Freshly ground black pepper, or to taste
1 to 2  T              Lime juice
1/4 to 1/3 C        Fresh cilantro or to taste (some for garnish if you want)
1 to 2 T               Raw Sugar (I put in one)
Cook Jasmine or Basmati or Naan, optional for serving

Instructions - 

To a large skillet, add the oil, and onion Sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.