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.
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INGREDIENTS
Nutrition- 1teaspoon coriander root
- 1⁄4teaspoon salt
- 2(14 ounce) cans unsweetened coconut milk
- 1⁄2
- 3cups chopped bok choy
- 2tablespoons curry paste
- 1
- 1
- 1tablespoon lime juice
- Thai chile (for serving)
-
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DIRECTIONS
- 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.
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