Keto: One-Pan Chicken & Red Curry
with Gingery String Peas & Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
Soothe yourself with a generous serving of sumptuous red curry that requires very little clean up. This luxurious evening meal is off to a good start with our wonderfully spiced Thai-style paste, oomphed up with garlic and ginger and mellowed down with heavy cream. Crisp green string peas and bok choy cook right in the saucy mixture. You’ll love ladling it out over tender slices of seared chicken breasts, with juicy lime wedges to launch you into action.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 340g Baby bok choy
- 100g Snow peas (or sugar snap peas)
- 15ml Ginger paste
- 1 Lime
- 36g Red curry paste
- 90ml Heavy cream
Contains: Milk
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
12 g
Sodium
1260 mg
Total Carb
19 g
Sugars
5 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
Remove the root ends of the bok choy; halve lengthwise (quarter if large). Remove the stem ends of the string peas. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the curry
In the same pan, heat a drizzle of oil on medium. Sauté the garlic and ginger, 30 sec. to 1 min., until fragrant. Add the bok choy and string peas. Sauté, 1 to 2 min., until beginning to wilt. Add the curry paste, ¾ cup water (double for 4 portions) and the cream; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 4 min., until the sauce has slightly thickened and the bok choy have wilted. Add the lime juice (start with ½); stir well.
Plate your dish
Divide the curry between your bowls. Top with the chicken. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
