Thai Curried Chicken and Bok Choy – Gai GalumbleePosted: January 11, 2012
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.