Recipe
Lime, Baby Bok Choy & Chicken Curry with Brown Rice
Prep Time: 20 min
Cook Time: 45 min
Serves: 4
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. It’s a low fat, low cal version of your favourite takeaway dinner.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken thighs
1/3 cup (75 mL)
lime juice
2 tbsp (30 mL)
tamari, light, gluten free
1 tbsp (15 mL)
ginger, freshly grated
1 tsp (5 mL)
curry powder
2
cloves garlic, minced
1/4 tsp (1.25 mL)
cayenne pepper
1/2 tsp (2.5 mL)
sugar
1 cup (250 mL)
brown basmati rice
1 tbsp (15 mL)
canola oil
1
carrot(s), thinly sliced
2
green onion(s), sliced
2 cups (500 mL)
baby bok choy, sliced
2 cups (500 mL)
green cabbage
2 cups (500 mL)
baby spinach
2 cups (500 mL)
mung bean sprouts
1/2 cup (125 mL)
cilantro, minced
1/4 cup (60 mL)
peanuts, chopped
Instructions
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.