Friday, June 17, 2011

Grilled Baby Bok Choy and Thai Curry Chicken Satays

At a quarter the size of regular Bok Choy, these little guys are so cute.  Slated on the accompanying newsletter as "Mei Qing Choi", when they arrive in the veggie box,  there's usually 4-5 of them.  My kids definitely do not like the slightly bitter and earthy taste, but I like it a lot and so does Kyle so we feasted.  I have made them with lots of bacon before in early Spring months, but this was by far my favorite method especially in mid-June.

CWYG Stats

Veggie Box Items - baby bok choy
CWYG Items - shallots, garlic, ginger, tamari sauce, brown sugar, sesame oil, thai red curry paste, coconut milk

Grilled Baby Bok Choy and Thai Curry Chicken Satays
I have never had luck with skewers for Satays, so these are skewerless.  Feel free to use skewers, just make sure they are sturdy and if bamboo or wooden, that you soak them for at least 30 minutes.

2 tbsp Thai red curry paste
1 cup coconut milk or plain yogurt
1 tbsp brown sugar or agave
1 lb chicken breasts cut into 1/2" thick strips
4-5 baby bok choy
1 shallot, chopped
3 cloves garlic, minced

2 tbsp tamari sauce (or soy if gluten's not an issue)
1/4 brown sugar (or 3 tbsp agave)
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp toasted sesame seeds

Cooked brown rice to serve

Mix curry paste, brown sugar and coconut milk.  Marinate the chicken for at least 30 minutes or up to 12 hours.

Cut each head of bok choy in half lengthwise.  Rinse well especially near the core to remove all dirt and sand.

Mix the remaining ingredients except sesame seeds in a small pan and cook over medium heat until boiling and slightly thickened.

Preheat grill.  Drain chicken strips and cook over hot grill until cooked through, about 5 minutes.  Remove from grill and cover with foil to keep warm.

Drizzle bok choy with a little oil the sprinkle with salt and pepper.  Grill cut side down for a minute or two until the leaves are slightly charred.  Turn over and grill another minute basting with the sauce.  Remove from grill and drizzle with remaining dressing and sprinkle with sesame seeds.  Serve with chicken and brown rice.
Copyright 2011 Christi Flaherty, TablaVie Cooking Classes

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