Thai Green Curry

Nutrition per serving    (USDA % daily values)
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Ingredients for 2 servings

Springer Mtn chicken

1 cup edamame

1 can coconut milk

1 shallot

1 Chinese eggplant

1-2 baby bok choy

Lo mein noodles

1 Tbsp green curry paste



Fill a medium to large pot with water and bring to boil over high heat. Salt water, add edamame pods. Boil until beans inside pods are tender, about 5 minutes. Drain pods, rinse with cold water, drain again. Lightly sprinkle with salt. To eat, squeeze pods open, eat beans, and discard pods.


Remove chicken from packaging, rinse. Cut into bite-sized pieces. Rinse eggplant and bok choy. Remove ends of eggplant, cut into quarters (lengthwise), then chop into 1/2” pieces. Chop leaves and stems of bok choy into roughly 1/2” pieces. Dice shallot.


In a large pot, bring 8+ c water to boil over high heat. When water boils, add pasta and pinch salt, and cook for 5-7 min. Drain and set aside when finished.


While water heats, heat a large pan to medium heat with 1 Tbsp olive oil. Add 1 Tbsp green curry paste (add less for less spicy), stir and heat with olive oil for 1 min. Add can of coconut milk (Shake well before opening) to pan, stir, then add chicken.


Cook chicken 3-5 min, stirring occasionally, until mostly cooked through. Add shallot, eggplant, and bok choy. Cook 3-4 more min until vegetables are tender. Remove from heat, add pasta to pan and toss to coat. Season to taste with salt and pepper.

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