Recipe by Sue Lau
How to take something ordinary (like bok choy), and turn it into something extraordinary? Here is the curry to do it. Rich with coconut milk, it is a joy in its simplicity.
Top Review by Steve P.
This was perfect despite a few changes I was forced to make due to locally available ingredients. I asked Sue about the type of curry paste to use and she said she normally uses Thai red curry paste. Locally only green Thai curry paste was available, but they did have Red Thai curry sauce. I decided to use the sauce and doubled the amount as paste would have been more concentrated. The other thing is that they were out of fish sauce. I had read that fish sauce was a type of brewed soy sauce with anchovy in it. The Store had Pad Thai sauce available and anchovies were in the ingredient list. I substituted that with along with a small splash of soy sauce. Other than the forced substitute I followed the recipe as written and served it over a bed of Jasmine Rice. It tasted so good if I hadn't made it myself I would have sworn it came from a restaurant. The only confusion I had in the recipe steps was at steps 5 and 6. Step 5 says to simmer the chicken until cooked 8-10 minutes. Then step 6 says to add the bok choy and cook until it is crisp done 10-12 minutes. I was afraid since the chicken was fully cooked in step 5 it might get over done. However it was just fine. This is a definite keeper Sue. Thanks for sharing such a delicious and easy to make recipe. I will definitely make this one often!
- 8 peppercorns
- 1 teaspoon coriander root
- 1⁄4 teaspoon salt
- 3 boneless skinless chicken breasts
- 2 (14 ounce) cans unsweetened coconut milk
- 1⁄2 teaspoon ground galangal (may sub ground ginger)
- 3 cups chopped bok choy
- 2 tablespoons curry paste
- 1 tablespoon fish sauce (nam pla)
- 1 teaspoon brown sugar (preferred palm sugar)
- 1 tablespoon lime juice
- Thai chile (for serving)
- steamed rice (for serving)
Directions See How It's Made
- Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
- Slice chicken into 2-inch strips.
- Heat wok over med-high heat.
- Add coconut milk, coriander root paste, galangal powder, and chicken.
- Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
- Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
- In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
- Add to wok and stir well.
- Serve with sliced Thai chillies over steamed rice in a bowl.