There is an idyllic little spot in Hua-Hin,Thailand called Chiva-Som that exudes wellness. Aside from all the phenomenal mind and body services that they offer, the cuisine that they have developed there is truly ground breaking. They pretty much cook using no refined salt, sugar or oil and the food is FABULOUS!!! So of course being the foodie that I am – I spent most of my time there learning how to cook the way they do. Here is the first of many recipes that I learned there…..
5-6 bok choy leaves trimmed
2-3 stalks of baby corn cut diagonally into bite size pieces
½ cup of fresh bean sprouts
3 cups of soy milk or water
3 ½ oz chicken breast/ or extra firm tofu boiled for 8 minutes and sliced thin (about 1 cup and a half)
1 green chili, finely sliced
1 tablespoons massaman curry (you can buy this at any Asian store)
2 tablespoons soy sauce
2 tablespoons tamarind juice
1 tablespoons honey
- Blanch the bok choy, baby corn and bean sprouts in boiling soy milk for 1-2 minutes (you can use water too).
- Set aside.
- In a small pan stir fry the massaman curry paste until fragrant.
- Take off heat.
- Add the soy sauce, tamarind juice and honey and whisk until well mixed.
- Place chicken slices in a mixing bowl and ad the dressing and vegetables to it and gently toss until well mixed.
- Sprinkle the sliced chili on top and serve.
Nutritional Info per serving:
Calories: 84.14 kcal
Protein: 8.83 g
Carbohydrate: 10.57 g
Fat: .76 g