February 13, 2014
I met the fabulous Kelly Davis recently at a blogger conference and learned about her awesome blog, Foodie Fresh which is all about food, fitness and finding happinesss. I asked her to share her healthy and delicious Bok Choy Curry Stir-Fry recipe with us. When you’re done checking out her recipe go over to her blog to see my guest post! Here’s Kelly…
Hi! I’m Kelly and I write the blog Foodie Fresh where I focus on mostly healthy recipes. However, I love to sprinkle in some indulgences and southern favorites that usually come straight from my treasured cookbook of my grandmother’s recipes. My healthy recipes are typically very veggie-centric. Trying new things and cooking with new ingredients, especially vegetables, is one of my favorite things about cooking.
A few summers ago I joined a Community Supported Agriculture (CSA) program where each week I received a portion of a farm’s harvest. I thought I was a very adventurous cook, but I have to admit that joining the CSA challenged my culinary abilities as I received vegetables I had never cooked or maybe even never eaten. Bok Choy was one of the vegetables that I had eaten and maybe cooked once or twice, but my repertoire of bok choy recipes was very limited.
After getting bok choy in my CSA share week after week for quite some time, I had to come up with creative ways to use the leafy green. Necessity really is the mother of invention, and the need to each bok choy a little differently was how this recipe was born.
If you’re avoiding carbs or gluten or if you just want a light meal, make the recipe as is. But if you something a little more filling, just add rice or soba noodles for a complete and delicious meal. Either way, you’ll love this healthy and yummy dish!
1 head of bok choy, cleaned and chopped
16 oz. of free range organic chicken breast
1 16 oz. can of light coconut milk
1/2 cup chopped garlic scapes or 2 garlic cloves, minced
2/3 cup chopped red bell pepper
1/2 tsp. ground ginger
2 tsp. yellow curry
2 tsp. Sriracha sauce
1 tsp. sea salt
1 tsp. extra virgin olive oil