When you cook a meal, the main focus doesn’t necessarily have to be the protein source.  Many dishes can be made with interchangeable proteins.  In this meal we made curried Bok Choy, green beans, zuchinni, and white yams and topped it with either chicken or tofu.

The curried veggies were delicious.  Here’s how:

Ingredients:

Green beans
Bok Choy
Zuchinni
Sweet potato or yam, or white yam (to thicken and sweeten the curry)
Coconut milk (beverage or can)
Trifecta of awesomeness (Garlic, ginger, and leek)
Tofu and/or Chicken
Sesame seeds
Olive oil, corn starch, paprika, curry powder, paprika, turmeric (curry type spices)
Thai basil, Fresh Mint

Method:

Dice sweet potatoes or white yams, and boil until quite soft.  They will be added to the sauteed veggies to create a creamier curry

Saute the garlic and leek in a little oil in a large wok.

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Fresh Mint

Add the green beans and zucchini, and the bok choy a little later

Add half of the ginger.

Add the boiled sweet potatoes to the wok.

Stir in about 1-2 cups of coconut milk beverage, or half a can of coconut milk.

Season with salt, pepper, curry spices, turmeric, paprika, garam masala, etc.
Add the remaining ginger, chopped mint, and some fresh thai basil
Thicken with a little corn starch blended in cold water if necessary.

 

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Sauteeing the veggies with potatoes

Proteins:

To make your protein, simply season your tofu or chicken with the same spices you are adding to the curry.

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Proteins: seasoned chicken and tofu

Add sesame seeds as well if desired.

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Add sesame seeds and spices while cooking

Saute in a small pan until cooked through and add to the curried veggies when serving.

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Cooking proteins and veggies separately

Finished!

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Tofu(left) and Chicken(right) with curried veggies

Two options.. tofu or chicken!

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Chicken!

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Tofu!

 

{April 21, 2011} {Tags: , , , , , , , , }