This was something that was invented in an attempt to get rid of CSA veggies that were about the go bad and to try out mock chicken. It turned out really well and was requested to be made again ASAP, which is usually a good sign.
If you don’t like mock chicken (or are not a vegetarian), feel free to use real chicken, tofu, hard-boiled eggs, or another protein of choice. We used Quorn chicken cutlets and were really impressed with the taste and texture.
For the curry paste, the amount should vary depending on the brand used and the desired level of spiciness! We used Thai Kitchen. Also, feel free to use whatever color bell peppers you want (I used green because it’s what we had), but red and yellow would add nice color and flavor!
I suggest serving this with jasmine rice!
This recipe is: vegetarian, vegan, gluten free
- 1.5 tbsp olive oil
- 1 clove garlic, minced
- 2 pieces mock chicken cutlets
- 4 tsp green curry paste
- 1 small head baby bok choy, sliced into 1/2″ wide strips
- 2 bell peppers, sliced into 1/2″ wide strips
- 1/2 cup fresh Thai basil (or regular basil) to taste (or sub 4 tsp dried basil)
- 2 tsp fish sauce (for vegan “fish sauce”: mix 2 parts broth and 1 part soy sauce)
- 1 can coconut milk (full fat)
- salt to taste
- Heat olive oil in a large, deep skillet to medium heat. Cook the mock chicken 2-3 minutes per side, until it is lightly golden brown. Remove and set aside. When cool enough to touch, slice the chicken into bite size strips.
- Add the garlic and curry paste to the skillet and cook 30-60 seconds, until fragrant. Add the coconut milk and chicken and bring to a slow boil. Reduce the heat to a simmer and add the peppers. Simmer 5 minutes.
- Add the bok choy and simmer an additional 3 minutes.
- Add fish sauce, basil, and salt to taste, and simmer 1 minute. Taste and adjust seasonings if necessary.