Thai Green Curry Chicken & Bok Choy

Ingredients

• Chicken Thighs — 2lb skin-on bone-in or boneless ($7.50)
• Thai Green Curry Paste — 2 Tbsp marinade base ($0.80)
• Fresh Basil — 0.25 cup loosely packed ($0.50)
• Avocado Oil — 2 Tbsp marinade binder ($0.30)
• Soy Sauce — 2 Tbsp marinade umami ($0.30)
• Garlic Cloves — 4 whole marinade aromatic ($0.20)
• Fresh Ginger — 1 Tbsp grated for marinade ($0.20)
• Lime Juice — 0.25 whole squeezed into marinade ($0.15)
• Salt — 0.5 tsp chicken seasoning ($0.05)
• Jasmine Rice — 2.25 cups dry ($1.20)
• Fresh Cilantro — 0.5 cup chopped for rice ($0.50)
• Lime Juice — 0.5 whole squeezed into rice ($0.25)
• Salt — 1 tsp rice seasoning ($0.05)
• Baby Bok Choy — 1lb quartered lengthwise ($2.50)
• Sesame Oil — 1 tsp bok choy saute ($0.10)
• Garlic Cloves — 3 whole minced for bok choy ($0.15)
• Soy Sauce — 1 Tbsp bok choy seasoning ($0.15)
• Fresh Ginger — 2 tsp grated for bok choy ($0.15)

Instructions

1. 1Marinate Chicken — Pat the chicken thighs completely dry with paper towels and season the skin with 0.5 tsp salt. In a blender or food processor combine the green curry paste basil avocado oil 2 tbsp soy sauce 4 cloves garlic 1 tbsp ginger and juice of quarter lime. Blend until smooth. Coat the chicken in the marinade and refrigerate for at least 1 hour or overnight.
2. 2Cook Rice — Prepare the 2.25 cups of dry jasmine rice according to package instructions. Once fluffy stir in 0.5 cup chopped cilantro the juice of half a lime and 1 tsp salt. Set aside.
3. 3Bake Chicken — Preheat the oven to 425F. Arrange the marinated chicken thighs skin-side up in a single layer in a baking dish. Bake for 40-45 minutes until the internal temperature hits 165F. Turn the oven to broil for the final 3-4 minutes to crisp the skin. Let rest for 5 minutes.
4. 4Saute Bok Choy — While the chicken finishes baking heat 1 tsp sesame oil in a skillet over medium-high heat. Add the minced garlic and 2 tsp grated ginger cooking for 30 seconds until fragrant. Add the quartered baby bok choy and 1 tbsp soy sauce sauteing for 2-3 minutes until the stalks are tender-crisp and leaves are wilted.
5. 5Assemble — Divide the cilantro-lime rice evenly among 6 glass containers. Lay the sauteed baby bok choy alongside the rice and top with a crispy green curry chicken thigh spooning any remaining pan juices over the meat.