Chicken Curry with Vegetables and Vermicelli

This recipe is from Three Times A Day, which is currently one of my favourite cookbooks. It was written by Marilou and Alexandre Champagne, the creators of Trois Fois Par Jour (Three Times A Day in French). So basically, as a part of her ED recovery and developing a healthier relationship with food, Marilou began photographing her food to make it look beautiful and she created this wonderful blog with her husband, Alexandre. They’ve since made this cookbook, which I absolutely adore; the recipes are delicious and there is a ton of variety. Two of my favourites are a banana-peanut butter pancake, like totally drool worthy, and a General Tao’s Orange Chicken. I highly recommend this cookbook to all of you reading this. So, without further ado, here is the recipe that I most recently tried – Chicken Curry with Vegetable Vermicelli.

Ingredients

  • 2 cups of cooked chicken strips
  • 1 cup grated carrots
  • 1 1/2 sliced bok choy
  • 4 1/2 oz vermicelli
  • chopped herbs of choice
  • drizzle of veggie oil

 

Note: I fried the book choy and carrots because bok choy is kind of like an onion; really bitter when raw, really good when cooked.

I cooked the chicken in it’s own pan.

And you’re supposed to cook the vermicelli according to package instructions.

For the sauce

  • 1/2 of plain yogurt
  • 1/2 cup mayo
  • 2 tbsp red curry paste
  • juice of 1/2 a lemon
  • 2 tbsp tamari (or soy sauce)

Voila! Yum yum yum! And bon apetit

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