Spicy Thai Curry with Spring Vegetables

One of the things that’s fun about shopping at the farmers’ market is it kind of turns into a game, how to use up all the vegetables for the week. I definitely won this week!

We’ve eaten a lot of grilled chicken this week. Round 2 was an Indonesian Peanut glaze from Cook’s Illustrated, and I made a cucumber/radish/onion salad to go with.

Last night I made a simple Thai chicken curry, loaded down with veggies: bok choy, carrots, spring onions, radishes, and cilantro.

Thai Chicken Curry with Spring Vegetables (serves 3-4)

2 boneless skinless chicken breasts, sliced
2-3 T Thai Red Curry Paste (1/3 – 1/2 a can)
1 small can coconut milk
2 T fish sauce
Juice of 1 lime
1/2 cup roasted peanuts
2 T cooking oil

2 medium heads (or one large) bok choi
a handful of small carrots, sliced
2 green onions, sliced
several radishes, diced
a handful of cilantro leaves

Cut the leaves from the bok choi stems, and chop them into separate bowls. Heat 2 tsp oil in a non-stick skillet. Add the chopped bok choi stems, and let them sizzle until starting to brown. Stir briefly and brown a bit more. Tranfer to a large covered bowl. Cook the carrots in a similar manner and move them to the bowl. Heat more oil and add the sliced chicken in a single layer. Cook until opaque. Add the curry paste, cook and stir until fragrant. Add the coconut milk, fish sauce, and lime juice and let it simmer until slightly thickened. Place the bok choi leaves and peanuts in the bowl with the cooked vegetables, and pour the hot chicken with sauce over all. Stir to combine and coat with sauce, the bok choi will wilt nicely.

Serve over rice, topped with onions, radishes, and cilantro.