Thai Curried Chicken and Bok Choy – Gai Galumblee

This is an easy and tasty Thai curry.  I got the bok choy, fresh galangal, and curry paste (I used red curry) from an Asian market.  Some curry pastes are hotter than others.  Start off with a small amount and check to heat level.  It’s easier to add heat than to take it away.

Thai Curried Chicken and Bok Choy – Gai Galumblee

1/2 tsp.  peppercorns
1  handful of cilantro, leaves and stems
1/4  teaspoon salt
3  boneless skinless chicken breasts
1 (14  ounce) can unsweetened coconut milk
1-inch piece of fresh glangal, peeled and minced (1/2  teaspoon ground galangal or ground ginger maybe substituted)

3  cups chopped bok choy
2  tablespoons curry paste  (red or green)
1  tablespoon fish sauce (nam pla)
1  teaspoon brown sugar (preferred palm sugar)
1  tablespoon lime juice
Thai chiles (for serving)
steamed rice (for serving)

Using a mortar and pestle, grind salt, peppercorns, galangal, and cilantro leaves and stems until they become a paste.

Slice chicken into 2-inch strips.

Heat wok over med-high heat.  Add coconut milk, cilantro paste, 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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