I love a Thai curry.
It’s such an easy dish to throw together and the ingredients can vary to suit whatever’s in the fridge and you’ll know it’ll taste great.
I normally steam my pok choi, but this time I wanted to see how else I could cook it.
Let’s just say I don’t steam it very often now!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
|267 g||chicken breast, chopped into chunks||116 g||mushrooms, sliced||95 g||babycorn, cut in half||10 g||fresh coriander, chopped||24 g||sesame seeds||6 g||coconut oil||51 g||Thai green curry paste||42 ml||reduced fat coconut milk||149 g||pok choi||salt and pepper|
- Pre-heat your grill to it’s highest setting and line a baking sheet with non stick foil.
- Put a frying pan onto a medium heat and when it’s warm add the mushrooms with a little sprinkle of salt to help the release mushrooms natural juices without the need for oil at this stage.
- When the mushrooms have softened, remove them from the pan and add the coconut oil and the chicken.
- Spend a few minutes browning the chicken before adding the Thai green curry paste.
- Stir fry the paste for a few minutes before adding the coconut milk.
- Add the babycorn to the pan and cover with a lid to allow the chicken and babycorn to poach.
- After a few minutes check the chicken. If it’s firm to the touch it’s ready. If it’s a little soft, leave if for a few more minutes until you’re happy it’s cooked.
- Add the mushrooms back into the pan along with half of the sesame seeds.
- Cut the pok choi in half and arrange the pieces onto the lined baking sheet.
- Sprinkle a little water onto the pok choi before placing the baking sheet under the grill.
- After a few minutes, the stalks will have softened and the leaves with start to char.
- When the pok choi is cooked to your liking, remove it from the grill and arrange it onto a plate.
- Spoon your Thai curry onto the plate, garnish with the chopped coriander and remaining sesame seeds.
- Nows the time to add your splash of fish sauce if you feel the need!
- For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
- For anyone following older BC plans, baby corn has been approved for use in place of courgettes.
- If you don’t have Thai green curry paste, you can use red if that’s what you have.
- Why not batch cook this recipe and have a portion ready for tomorrow too!
- A splash of fish sauce at the end would really compliment the recipe without sending your macros into overdrive.