Thai Curried Chicken and Bok Choy - Gai Galumblee

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
2. Slice chicken into 2-inch strips.
3. Heat wok over med-high heat.
4. Add coconut milk, coriander root paste, galangal powder, and chicken.
5. Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
6. Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
7. In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
8. Add to wok and stir well.
9. Serve with sliced Thai chillies over steamed rice in a bowl.