Prep 15 mins
Cook 25 mins
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.
- 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)
- 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.
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!
This recipe is amazing! We were unable to find coriander root so I subbed one garlic clove and ground coriander to make the paste. We also added some chiles with the chicken. The key to a super flavorful dish is using the correct curry paste. We went to our local Asian market and got Mae Ploy Red Curry Paste. It's an authentic thai curry that is amazingly flavorful. Other than the substitution above we followed the recipe exactly. Next time we will add more bok choy, red bell pepper and bamboo shoots for some extra crunch.
This is delicious. I first tossed the sliced chicken in a little flour before browning it in some grapeseed oil. Accordingly, I reduced the simmering time in step 5 to around two or three minutes. I was able to obtain coriander root, but had to use ground ginger in place of galangal. I used 1 can of coconut cream instead of coconut milk, and thinned it down with around a cup of water. I roughly sliced about 400 grams of flat brown mushrooms, and sauted these separately before tossing them in towards the end of the cooking time. I used green curry paste which I had on hand. I will definitely make this again, and would happily prepare it for guests. Thanks for a great recipe - so easy too!