Edamame, Thai Green Curry with Lo Mein Noodles, Baby Bok Choy & Chinese Eggplant

Cook Time: 30 Min

About the Dish

Edamame
Coconut Milk
Shallot
Lo Mein Noodles
Green Curry Paste
Baby Bok Choy
Eggplant

Instructions

Download a PDF of the menu

Ingredients: 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

Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Nationwide Shipping. A minimum order of $45 is needed for delivery. Fast Delivery and a 100% Satisfaction Guarantee.
Checkout

Edamame, Thai Green Curry with Lo Mein Noodles, Baby Bok Choy & Chinese Eggplant

About the Dish

METHOD

Instructions

Welcome to PeachDish.com

Log In or Create a PeachDish Account