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PrintLime, Baby Bok Choy & Chicken Curry with Brown Rice
This aromatic chicken curry is full of exotic flavours. The slight sweetness of baby bok choy balances beautifully with tart lime and spicy ginger, creating a healthy and delicious dish you’ll definitely want to add to your weekly recipe rotation.
![[+]](/images/uploads/recipes/2010/Dec/30/441_view.jpg)
Lime, Baby Bok Choy & Chicken Curry with Brown Rice
1 lb
boneless, skinless chicken thighs
450 g
1/3 cup
lime juice
75 mL
2 Tbsp
Tamari, light, gluten free
30 mL
1 Tbsp
ginger, freshly grated
15 mL
1 tsp
curry powder
5 mL
2 cloves
garlic, minced
2 cloves
1/4 tsp
cayenne pepper
1.25 mL
1/2 tsp
sugar
2.5 mL
1 cup
brown basmati rice
250 mL
1 Tbsp
canola oil
15 mL
1
carrot(s), thinly sliced
1
2
green onion(s), sliced
2
2 cups
baby bok choy, sliced
500 mL
or
2 cups
green cabbage
500 mL
2 cups
mung bean sprouts
500 mL
1/2 cup
cilantro, minced
125 mL
1/4 cup
peanuts, chopped
60 mL
Preparation
Serves 4
Cook time :
|
Preparation time :
1 hour
Lime, Baby Bok Choy & Chicken Curry with Brown Rice
1
Combine fresh lime juice, low sodium Tamari, grated ginger root, curry powder, minced garlic, cayenne and sugar for marinade in a medium size bowl.
2
Cut chicken thigh into bite-sized pieces and add to marinade. Refrigerate for a minimum of an hour and up to 3 hours.
3
Cook the brown rice in unsalted water for time specified on package - about 45 minutes.
4
Heat oil over high heat in a non-stick pan. Sauté chicken with marinade for 4 minutes, stirring often, until cooked through.
5
Stir in carrots and stir-fry another few minutes. Stir in green onions, baby bok choy and mung bean sprouts and stir-fry for another minute or two until tender crisp.
6
To serve press cooked rice into timbale molds or small bowl. Unmold to one side onto individual serving plates. Spread lime chicken curry around. Garnish with minced cilantro and chopped peanuts.
Notes: Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.
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