"This dish is just bursting with flavorful spices. I know there are a lot of ingredients, but the reality is, it’s absolutely worth it. This dish is all about the prep, but the good news is that much can be done in advance. To keep this dish grain-free, I like to serve it over sautéed bok choy. It’s also lovely over rice, and it happens to make fantastic leftovers." —Teri Turner
ground chicken (half dark meat and half white meat, if you can find it)
chopped fresh basil, plus 1/2 cup sliced into ribbons for garnish, if desired
minced garlic (about 8 cloves)
scallions, thinly sliced
plus 1 tablespoon red curry paste
2 1/2 teaspoons
extra-virgin olive oil
finely diced yellow onion
(14-ounce) can full-fat unsweetened coconut milk, blended
fresh lime juice
very cold water
red pepper flakes
heads baby bok choy, coarsely chopped
chopped fresh cilantro, for garnish (optional)
In This Recipe
In a large bowl, mix the chicken, the chopped basil, 1 tablespoon of the garlic, the scallions, 3 tablespoons of the coconut aminos, 1 tablespoon of the red curry paste, and the salt until combined well.
In a large skillet with high sides, melt the coconut oil over medium-high heat. Using a large spoon, transfer the chicken mixture, spoonful by spoonful (rather than dumping it in), to the skillet. Using a wooden spoon, cook, stirring continuously and breaking up the chicken as it cooks, until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
Return the skillet to the heat and add ¼ cup of the warm stock, stirring and scraping up all the bits of goodness from the bottom of the pan. Pour everything from the skillet over the cooked chicken.
In a bowl, stir together the remaining ¼ cup curry paste and 1 cup stock until the curry paste has dissolved. Set aside.
In the same skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring continuously, until soft, about 2 minutes. Add the remaining 1 tablespoon garlic and cook, stirring, until fragrant, about 1 minute more. Add a bit of the curry-stock mixture and stir, scraping up any bits of loveliness from the bottom of the pan. Add the remainder of the curry-stock mixture and stir to combine well.
Add the coconut milk to the skillet and whisk until everything is dissolved and smooth. Add the lime juice and the remaining 1 tablespoon coconut aminos, then stir to combine.
Make a slurry by mixing together the arrowroot and cold water in a small bowl, then add to the skillet and stir to combine well. Return the chicken with the juices to the skillet and add the red pepper flakes and cayenne. Stir to combine, and bring to a simmer, stirring occasionally, for 20 minutes.
In a medium sauté pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the bok choy and cook, stirring continuously, until the leaves are bright green and the bok choy has released some of its liquid, about 2 minutes.
Plate the bok choy and spoon the chicken curry over the top. Garnish with the basil ribbons and cilantro, if desired, and serve.
Tips: This makes a lot of sauce, and you will have some left over. Add it to some chicken stock for the beginnings of a great soup. Or pour it over some cauliflower fried rice for a great dish. If the sauce separates, don’t worry, it’s totally fine and tastes the same. Feel free to substitute ground turkey or beef for the chicken.