NOT SO THAI GREEN CHICKEN COCONUT CURRY

THAI GREEN CHICKEN COCONUT CURRY

Thai. Indian. Chinese. Japanese. South African. To me, it doesn’t matter where it comes from. Gimme a carby side, a spoon, and I’ll make it disappear like Houdini. Ta-da, ya lil bish!

On the real tip, my favorite is anything with a coconut base and maximum spice. It brings me back to 2013. Me. Koh Chang, Thailand. Looking for pot. Random island hut. Actually ended up getting the spiciest green coconut curries I’ve had to date. Don’t worry guys, homeboy eventually got the hint I was looking to smoke, too. So there I was…stoned and sweaty.

When I came back to reality, I learned that Thai Green Chicken Curry is also one of the easiest recipes to meal prep, minus the authenticity.

Take a can of coconut milk, add the veggies you like into it, add the meat you like into it, choose a color of curry paste you dig on, add a bit of fish sauce, and serve it with rice. Or don’t. Whatevz. 

If you want to maximize your curry flavor, consider making your own paste. If you have limited time, get an additive-free paste, like this one.

These are sold at most foreign import shops in Beijing for less than a dollar, without any weird ingredients in them.

Pro Tip: stop buying “reduced fat”. There is no way to reduce the fat of a coconut. Coconut milk = water + coconut meat. That said, if you’re buying reduced fat, you’re paying for someone to add more water to the milk. JUST. STOP.

THAI GREEN CHICKEN COCONUT CURRY

serves 2, 30 minutes

INGREDIENTS

  • 1lb chicken breast, cubed
  • 1 teaspoon coconut oil 
  • 2-4 tablespoons green curry paste (4 would be very hot, which I like)
  • 3/4 cup full fat coconut milk
  • 1/4 cup water
  • 2 cups eggplant, cubed
  • 2 cups bok choy
  • fish sauce to taste 
  • cilantro, to serve 
  • 2 cups cooked rice, if desired (included in macros)

DIRECTIONS

  1. Chop your chicken and eggplant, set them aside in different bowls.
  2. Heat your oil in a large pan on medium low, preferably a wok.
  3. Add your curry paste to the oil, and let it fry for 1-2 minutes, until fragrant.
  4. Add your chicken breast and sauté until evenly coated with curry paste and about halfway cooked through.
  5. Add in diced egg plant and sauté for 2-3 minutes.
  6. Add in coconut milk and water, continue stirring until curry paste has been distributed evenly. Let simmer on medium low for 8-10 minutes. 
  7. Add bok choy, cook for a few more minutes until bok choy has wilted. Removed from heat and let the sauce thicken for 5 minutes. 
  8. Top with cilantro and serve 

THE FACTS