This is a quick curry with a good amount of spice and creaminess. Serve it over brown rice to be healthier, or white rice if you prefer. Normally I use green curry sauce for chicken, but I was feeling whacky. I was also out of green curry paste.
There are many brands of premade curry pastes that are pretty good. It can be made from scratch and frozen and maybe that recipe will be coming soon. Until then I have had good luck with Maesri brand red and green curry paste which should be available at most high end grocery stores or any Asian market.
Red Curry Chicken with Bok Choy
- 4 chicken thighs chopped into small bites
- 1 tbsp red curry paste
- 1/2 cup chicken stock
- 1 cup coconut milk
- 1 medium bok choy white parts cut into 1/2″ chunks and green parts shredded
- 1 lime
- 2 tbsp minced ginger
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp chopped fresh cilantro
In a wok, heat a tablespoon of vegetable oil with a dash of hot sesame chili oil. Fry ginger for a minute then add curry paste and fry for two minutes without burning. Add chicken and brown mixing well. Zest lime and add to chicken along with lime juice and fish sauce. Stir fry for one minute then add coconut milk, sugar, and chicken stock. Bring to a boil then simmer for five minutes. Add white part of bok choy and cook five more minutes. Add green parts and cook until thick but still saucy, about two minutes more. Serve over rice sprinkled with cilantro.