Sunday Supper: Thai Green Curry With Seasonal Vegetables Over Brown Rice

20111009-152402.jpg As we wind down “Green Week” on Sugar Lips Lifestyle Tips, I am enlightened and inspired by all of the amazing people that I have had the chance to interview this week. One of my favorites is Nona Lim of Cook! SF. Her vision parallels my beliefs that we can help our communities redefine the notion of fast food and share delicious recipes that can be made quickly from scratch at home.

The reality of it is, we all need a quick meal that tastes great and is healthy for you. Let’s face it, not everyone has time to make a homemade meal every night. What began as a food delivery service, Nona has expanded into offering homemade soups and curries at local markets in the Bay Area. She continues to provide food delivery services that includes her detox program. Her menu consists of organic, local, gluten-free, dairy-free, low glycemic, fresh seasonal food that is supported by her team of health advisers.

Today’s Sunday Supper redefines fast food. It takes a ready made natural, organic, gluten-free and dairy free product and adds some fresh vegetables for a DELICIOUS hot meal that the entire family will love. You can eat it as is over rice or add the extras. You know when the ingredients reads: organic tofu, bell pepper, carrots, onion, mushrooms, cauliflower, eggplant, coconut milk, water, olive oil, fresh chili, garlic, ginger, cilantro, shallot, lemongrass, spices, kosher salt and pepper, you know that you can TRUST it!

What You Will Need

Cook! Thai Green Curry

Brown Rice

3 T. Olive oil

Salt & Pepper

1 Small Red Bell Pepper

1/2 Yellow Onion

1 Small Carrot

1/2 Small Serrano seeded and diced into small pieces (optional)

2-3 Heads of Baby Bok Choy

5 Crimini Mushrooms

1 skinless, boneless chicken breast diced

20111009-152341.jpgWhat To Do

Begin by making the rice according to the instructions. Rinse and begin dicing the vegetables. This will only take a few minutes which is the best part! In a large pan, heat 2 T. olive oil over med-high heat. Sprinkle salt and pepper over the chicken on all sides then add the diced and seasoned chicken to the olive oil and brown. Continue to cook for 5 minutes or until chicken is almost done. You don’t want to cook it all the way through as you will continue to cook it later with the curry. Remove the chicken from the pan, place on a plate and set aside.

Don’t forget to warn the family not to sneak the chicken!

Add 1 more T. of olive oil in the pan then add the onions, carrots, serrano, and red peppers. Saute together for 2 minutes then add the mushrooms and cook one more minute. Add the chicken and the Thai Curry Sauce and stir to combine. Reduce heat to medium and lay the bok choy on top of the mix. Cover with a lid and allow to cook 5-6 minutes stirring occasionally to help the bok choy wilt. Once the chicken has completed cooking, spoon over rice and serve. You can serve soy sauce on the side if you choose but it doesn’t need it.

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  1. I LOVE Cook! SF :) Thanks for the awesome recipe Cyn! xxoo

  2. Cyn,

    We love what you’ve done with the Curry! For those of us who do like it spicy, the serrano pepper is great! I’m sure the meat eaters also appreciate the addition of a little chicken :)

    For those of you who are looking to try some Thai Green Curry and other Cook! soups, check out our facebook page for sampling events around the bay area. ( We love it when we get to meet our fans!

    Looking forward to learning some more Sunday Suppers from you,

    The girls at Cook!

  3. Hey Cyn,

    I want to second what Kate said. I looove the Thai green curry, but I never thought to put peppers in it to spice it up more! That’s a great twist to an already fresh tasting curry. The Serrano pepper coupled with the lemon grass in the curry will go great!

    I know what I’m having for dinner tonight! :-)

    Also, love the site! Lots of great tips I’ll be using!

    - Best wishes from Cook!

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